Servings: 4

2 tomatoes, cut into ¼ Inch pieces 2 tomatoes, cut into ¼ Inch pieces
1 shallot, minced 1 shallot, minced
2 tbsp fresh basil 2 tbsp fresh basil
5 tsp olive oil 5 tsp olive oil
1 tsp red wine vinegar 1 tsp red wine vinegar
4 6-8 oz skin on salmon fillets 4 6 to 8 oz skin on salmon fillets

Adjust oven rack to lowest position, place baking sheet on rack and heat oven to 500 degrees.
Combine tomatoes, shallot, basil, 1 tbsp oil, and vinegar in a bowl. Salt and pepper to taste.
Make 4 to 5 shallow slashes in the skin of the fish. Pat dry with paper towel. Rub 2 tsp oil into fish and season with salt and pepper.
Reduce heat to 275. Place fish skin side down and cook until center is translucent, 125 degrees for medium rare, 6 to 9 minutes.

350 cals 18 g fat 3 net carbs 39 carbs  350 cals 18 g fat 3 net carbs 39 carbs