Protein 24 grams
Net Carbs 0.9 grams
Fat 14.4 grams
4 Tablespoons butter
Salt and pepper, to taste
4 thick salmon fillets or steaks (about 1 1/2 pounds total), skin on
1 pint cherry or grape tomatoes, halved if you like
1 Tablespoon drained capers
Lemon wedges, for serving
Heat oven to 475F and put butter and salt and pepper in a large skillet over medium-high heat. When the foam subsides, add the salmon and sprinkle with salt and pepper.
Cook undisturbed until the salmon sizzles and the butter darkens, 2-3 minutes. Scatter the tomatoes and capers around the fish and transfer the pan to the oven.
Roast without turning until the salmon browns on the top and the inside is cooked as you like, 3-8 minutes. Serve the salmon steaks with the tomato-caper sauce spooned on top, passing the lemon wedges at the table.