Salmon with Dilled Tomatoes
  • 2 pints Grape Tomatoes
  • Salt & Pepper
  • 2 Tbsp Extra Virgin Olive Oil, divided
  • ¼ cup fresh dill, chopped
  • 4-6 6-ounce skinless salmon fillets
  1. Heat 1 tbsp oil in a large skillet over medium-high.
  2. Saute tomatoes with salt and pepper to taste until the tomatoes soften.
  3. Remove from heat, stir in the dill and set aside.
  4. Season the salmon with salt and pepper to taste.
  5. Pan fry in the skillet with the remaining oil, 5 minutes per side.
  6. Serve with the dilled tomatoes, lemon dill couscous and roasted heirloom carrots.
Recipe by Life Love Liz at