Easy Pan Seared Salmon Recipe Crispy Skin Tomato Caper Salsa

Ingredients

• 1/4 pint (approx. 140g) Grape Tomatoes, halved
• 1/4 cup (30g) Red Onion, minced
• 1 tablespoon + 1/2 teaspoon (22.5 ml) Olive Oil, extra virgin
• 1/2 tablespoon (7.5 ml) Capers, drained
• 1/2 tablespoon (7.5 ml) Red Wine Vinegar
• 1/2 tablespoon (approx. 2g) Fresh Parsley, chopped
• 2 Salmon Filets, skin-on, 6 oz (170g) each
• 1/2 teaspoon (2.5 ml) Olive Oil, extra virgin
• 1 dash Black Pepper, freshly ground
• Salt, to taste