Seared Salmon With Balsamic-Blistered Tomatoes

• 1 1/2 tablespoons olive oil, divided
• 4 (6-oz.) salmon fillets, about 1 in. thick
• 1 teaspoon kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2/3 cup thinly sliced shallots
• 3 cups cherry tomatoes
• 1/2 cup torn basil leaves, divided
• 2 tablespoons balsamic vinegar

1. Preheat oven to 500u0b0F. Line a rimmed baking sheet with foil.
2. Heat 1 tablespoon oil in a large cast-iron skillet over high. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add fillets to pan; cook 4 minutes on one side or until golden brown. Place fillets, seared side up, on prepared baking sheet; bake at 500u0b0F for 4 minutes or until desired degree of doneness.
3. Return skillet to medium-high. Add remaining 1 1/2 teaspoons oil to pan. Add shallots, and saute 2 minutes. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, tomatoes, and 1/3 cup basil; cook 2 minutes or until tomatoes begin to break down. Stir in vinegar, and cook 1 minute.
4. Place 1 fillet on each of 4 plates; top evenly with tomato mixture and remaining basil.

olive oil, salmon, kosher salt, freshly ground black pepper, shallots, cherry tomatoes, torn basil, balsamic vinegar

Taken from www.myrecipes.com/recipe/seared-salmon-balsamic-blistered-tomatoes (may not work)