Nothing beats the simplicity of fresh salmon, cherry tomatoes, feta cheese, and sweet basil, tied together with the flavors of lemon, olive oil, and oregano. This was the perfect light summer dinner. We intended to make it with shrimp, but when we found that our grocery store was sold out, we had to make a plan B, which turned out to be salmon. We were quite pleased to find a new way to enjoy salmon that evoked memories of sitting at a seaside table in Oia, Santorini on our honeymoon, watching the sun set behind the caldera.
2 salmon fillets
salt & pepper
cherry tomatoes, halved
feta cheese, broken into small pieces
a few basil leave, torn
lemon juice (we used about 1/2 of a lemon)
splash of white wine + more to drink of course!
- Rub the salmon with olive oil and season both sides with salt, pepper, and oregano.
- Put about 2 TBS of olive oil in a frying pan over medium heat. When hot, cook the salmon until done, a few minutes per side. Transfer salmon to plates. Turn the heat down to low.
- Add the tomatoes, feta, basil, wine, and a few squeezes of lemon juice to the pan. Toss everything together until the tomatoes start to burst. Spoon on top of the salmon, and enjoy with a glass of white wine, and if possible, a view 🙂