Makes 3 servings.

3 salmon fillets, 1-1/4 inch thick
2 tablespoon neutral oil, such as avocado oil or vegetable oil
1 pint Red Dog sungold tomatoes
1 shallot, thinly sliced
2 cloves Red Dog garlic, thinly sliced
1 sprig thyme, plus more for garnish
Zest of 1/2 lemon
Juice of 1 lemon
Salt and pepper to taste

In a nonstick skillet with 1 tablespoon of neutral oil, sear your salmon with the skin side up to begin, season with salt and pepper on all sides as you sear. 

Cook on medium-high heat until crispy, about 3-4 minutes on each side and flip with a fish spatula. Remove your salmon and excess oil (but keep a little drizzle), and set your salmon aside, covered. Note: Remove your salmon when it’s a tad bit underdone from how you like it, because you will finish cooking it later.

Next, add your tomatoes with the remaining oil. Sear until they have a little bit of char, and some burst open and some remain whole, about 15-20 minutes. 

Then add in your shallots and garlic, and sear with the tomatoes and sauce. Season with salt and pepper. Next, add in a sprig of thyme and lemon zest. Season with salt and pepper. Mix well until everything is incorporated. Add your salmon back in and heat it through for another 5-6 minutes until fully cooked. Top with fresh lemon juice and thyme.