For the Sauce
- 2 tablespoons olive oil, plus more for drizzling
- 1 medium onion, finely chopped, or sliced into half moons!
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- ½ cup dry white wine
- 1 tablespoon white wine vinegar
- 1½ tablespoons capers
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Fresh flat leaf parsley, chopped, for garnish
For the Salmon
- 4 (6-ounce) wild salmon fillets, skin on
- Salt and freshly ground black pepper
Step 1: Prepare the Sauce
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the cherry tomatoes and cook, stirring occasionally, until they soften and release their juices, about 5-7 minutes.
- Deglaze the pan with white wine, stirring to incorporate any browned bits. Allow the mixture to simmer for 2-3 minutes.
- Stir in the white wine vinegar, capers, sugar, salt, and pepper. Lower the heat and simmer gently for an additional 5 minutes.
Step 2: Cook the Salmon
- Season the salmon fillets with salt and pepper.
- Heat a drizzle of olive oil in a separate skillet over medium-high heat. Place the fillets skin-side down and cook until the skin is crispy, about 2-3 minutes.
- Remove the fillets from the skillet and set aside.
Step 3: Combine and Finish
- Nestle the salmon fillets, skin-side up, into the centre of the skillet with the tomato and onion sauce. Spoon the tomato mixture over the fillets.
- Cover the skillet and cook on medium heat until the salmon is opaque and warmed through, about 6-8 minutes.
Step 4: Serve
- Remove from heat and spoon the tomato sauce generously over the salmon. Drizzle with a touch of olive oil for a glossy finish.
- Serve immediately with couscous to soak up the sauce and a side of simple tossed greens in a champagne vinaigrette.
This is my idea of the perfect Friday night dinner—elegant enough to feel like a treat, but simple enough that you’re not tearing your kitchen apart before the weekend even begins. The salmon is rich and tender, the tomato-wine Provençal sauce is bright and herbaceous, and the couscous? Fluffy, lemony, and just waiting to soak up every drop.
A little tip: To make the couscous extra delicious, cook it in chicken or vegetable stock instead of water, and finish with a generous squeeze of fresh lemon juice. It’s a tiny detail that makes a big difference.
Pair it with a glass of chilled rosé or a light Pinot Noir—something that feels a little French, a little flirty, and totally deserving of a second pour.
Serve with a simple green salad or some quickly blanched green beans tossed in olive oil and sea salt… then light a candle, turn on some music, and enjoy the fact that dinner feels special without being complicated.
Bon appétit, darling.
