Pan-Roasted Salmon with Tomato Vinaigrette | Woodhill Cottage Recipes

Ingredients

• One pint multi-colored grape tomatoes, halved
• 1 medium shallot, thinly sliced
• 1 tablespoon capers, drained
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1 tablespoon WOODHILL COTTAGE TOMATO JAM
• 3 tablespoons extra-virgin olive oil, divided
• Four (7-ounce) center-cut salmon fillets with skin
• 1/2 teaspoon ground black pepper
• 1/4 cup WOODHILL COTTAGE TOMATO JAM
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced parsley
• 1 tablespoon chopped basil