Ingredients:

• 4 tbsp avocado/olive oil, divided
• 5 cloves garlic, divided
• 1 pint cherry tomatoes, halved
• 8 basil leaves, chopped
• 2 tbsp balsamic vinegar, NO sugar added
• Salt & pepper
• 4 salmon fillets, skinless & boneless
• 1 tsp lemon zest
• 2 tbsp butter, cut into cubes
• 1 tsp lemon juice
• 1 tbsp freshly chopped parsley leaves

INSTRUCTIONS:

1. To make the tomato mixture, mince 2 more cloves of garlic & add it to a bowl with the tomatoes, basil leaves, balsamic vinegar & 1 tablespoon of olive oil. Toss to combine, then season the mixture with a couple pinches of salt & pepper. Stir one more time and set the mixture aside until you're ready to serve. If you're making this ahead of time, cover the tomatoes & store them in the fridge until you're ready to eat.
2. Now, move on to making the salmon. Pat the salmon fillets dry & season with a few pinches of salt & pepper on both sides. Then rub the lemon zest all over the salmon pieces.
3. Mince the last 2 remaining cloves of garlic & set aside. Now, heat the olive oil in a large skillet over medium-high heat. Place the salmon in the pan, flesh side down, & sear for 3 mins or until a golden crust has formed. Flip the salmon & continue to sear for another minute, add the butter & minced garlic to the pan. Move the garlic & butter around to begin to cook the garlic.
4. Once you start to smell the garlic, tilt the pan a little & baste the salmon with the butter & garlic for about a minute. Remove the salmon from the pan & set aside.
5. Turn the heat on the stove off, but leave the pan on the hot surface & add the lemon juice & parsley to the pan. Stir to combine & pour the sauce over the salmon.

*Reference your nutrition guide for serving sizes*.