Salmon with Chorizo and Tomatoes
Eating low carb, paleo or Whole30? Give this colorful, one skillet meal a try!
Servings: 4 servings
Ingredients
- 4 servings salmon fillets between 3 - 4 ounces each, pull the small pin bones if necessary
- 1 ounce Spanish style chorizo, thinly sliced (or more)
- 2 generous handfuls of cherry tomatoes cut in half
- a handful of basil leaves, roughly torn reserve a few leaves for garnish
- olive oil
- red wine vinegar
- salt and pepper to taste
Instructions
- Place the tomato halves in a large bowl and season them with salt, pepper and a splash of red wine vinegar. Toss in most of the torn basil leaves and combine. Set aside.
- Rub the salmon fillets all over with a small amount of olive oil and season on both sides with salt and pepper.
- Heat a large skillet to medium high. Place the fillets skin side down and cook, undisturbed, for several minutes. You will see the color change on the side of the fillets.
- Carefully turn so the skin side is up and finish cooking.
- Remove to a plate and hold or, if there's room in the skillet, turn the fillets right side up and move them to the sides.
- Stir fry the chorizo for a minute or two to allow the fats to release from the pieces. Toss in the tomatoes and basil. Stir to combine. Cook long enough to warm the tomatoes through.
- To serve, arrange the fillets on a plate and spoon the tomatoes, basil and chorizo around. Chop some of the remaining basil leaves and sprinkle over top.