Salmon with Fire-Roasted Tomatoes and Capers

Salmon is my favorite fish. I love this recipe, because the fire-roasted tomatoes have a wonderful smoky flavor, and the capers also add a yummy kick! In the summer, the fish can even be grilled outdoors instead of pan frying.

Salmon with Fire-Roasted Tomatoes and Capers

4 4-6 oz. wild caught salmon filets
3 teaspoons capers
1/2 cup fire-roasted tomatoes (or may use canned fire-roasted tomatoes)
4 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 cup flat-leaf Italian parsley
salt and black pepper
2 teaspoons red pepper flakes

Place salmon (the nonskin side if using salmon with skin) in a large heated frying pan with 1 tablespoon of olive oil. Allow to cook until tender and cooked thoroughly, or about 10 minutes.

Meanwhile, in a saucepan, saute garlic in 1 tablespoon of olive oil. Before browning, add capers, and cook for another minute. Next, add tomatoes. Cook until most of the water has cooked away, and add red pepper flakes, salt, black pepper, and parsley. Allow to cool for 2 minutes, and add remaining olive oil. Top salmon with the sauce, and serve.

Serves approximately 4.