Salmon with Tomatoes & Thyme

I saw this recipe in my latest “Food and Wine” magazine and had to go to the store and get the ingredients to make it. I love salmon, and I love tomatoes, so how couldn’t I love this dish? I tweaked a few things, but pretty much followed the recipe otherwise. The smell of the salmon with the vinegar and the thyme was amazing and it tasted even better. I also loved that I made this dish in about 20 minutes from start to finish. I will be keeping this one in my back pocked for last minute dinner parties, or after work dinner, enjoy!

Salmon with Tomatoes & Thyme

1 Pint Grape Tomatoes, halved
2 Tablespoons Capers, drained
2 Tablespoons Red Wine Vinegar
3 Tablespoons Extra Virgin Olive Oil
4 Salmon Fillets, skin on
1 Teaspoon Ground Cumin
2 Tablespoons Fresh Thyme, chopped

Preheat oven to 425 degrees. Toss tomatoes with ½ teaspoon salt, capers and vinegar, set aside.
In a medium frying pan heat 1 tablespoon of the olive oil over high heat. Sprinkle the salmon with salt and pepper and add to the pan, skin side up. Cook until browned on the bottom, about 3 minutes or so. Flip the fish over and transfer the entire skillet to the pre-heated oven and bake until the salmon is cooked through, about 5-7 minutes. Remove to a warm plate, cover and set aside.
Place the skillet over medium heat and add the tomato mixture along with the cumin, thyme, and remaining 2 tablespoons olive oil, and cook until the tomatoes are just softened, about 2 minutes. Pour the sauce over the salmon and serve immediately.