Serves 2

• 8 oz Salmon
• 1/2 Cantaloupe
• 1 small Red Onion
• ½ pint Cherry Tomatoes
• 1 Tbsp minced Basil
• 2 Tbsp Cooking Oil
• 2 Tbsp Olive Oil
• 1 Tbsp Lemon Juice

Preheat oven to 350 degrees.

Chop melon into small cubes and cut cherry tomatoes into quarters. Finely dice the onion.

Combine melon, cherry tomatoes and onion in a small bowl. Toss with olive, lemon juice and basil. Season with salt and pepper, to taste. Set aside to let flavors meld.

Heat oil in a large ovenproof skillet over medium-high heat. Season salmon pieces with salt and pepper. Place them in skillet, skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness). Remove salmon from oven and break into smaller pieces. Divide between two plates and top with tomato melon salad.