Pan Roasted Salmon with Tomato & Caper Relish

July and August is salmon season and the perfect time to enjoy this delicious dish that is high in omega 3s. This recipe is light, nutritious, and easy to prepare. The salmon is caramelized on the outside to give it a nice crispy texture, with a flakey and moist center. August is also tomato season, and this tomato relish is a refreshing burst of flavor that compliments the salmon perfectly!

INGREDIENTS
2  8oz salmon fillets
1 shallot, finely diced
2 tbsp capers, rinsed
2 cups grape tomatoes, sliced
1 tbsp avocado oil
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
Zest from 1/2 a lemon

DIRECTIONS
Preheat oven to 350 degrees, and preheat a non-stick skillet on burner over medium-high heat for about 10-15 minutes before putting fish in the skillet. You want the pan hot before putting the fish in to give it a nice crust on the outside.
Prepare the fish by scoring (slicing) the skin, but not all the way through to the flesh. Score in three place across the the skin. This helps the skin from curling.
Take a paper towel and pat the fish on both sides to remove excess water. Sprinkle the fish with salt, pepper, and the lemon zest. Two minutes before you place the fish in the pan, add the avocado oil. 
Place fish in skillet skin side down and let it cook for 4-5 minutes.  Turn the fish with a spatula and cook the fish flesh side down for 4-5 minutes. The flesh and the skin should have have a nice golden brown color, and you can see the fish is flaking.
Remove fish from skillet and place in oven to finish cooking for 3-5 minutes. When fish is golden brown, light pink, and flaky, place on a platter and set aside while you prepare the relish.
In the same pan, throw in the shallots and tomatoes and let it cook until the shallots are translucent.  Add the capers and the chicken stock, then add a pinch of salt and pepper and let it reduce to half. The sauce should be a little thick. Spoon the tomato relish over the filets to serve. 

Nutrition Facts per 6 ounce serving: 463 calories, 27g fat, 11g carbs, 43.5g protein