• Slice the shallot and garlic.

Pasta

• Place a pot of salted water over high heat and bring to a boil.
• Once boiling, add pasta and cook to box directions. When cooked, strain and add a bit of olive oil to prevent sticking.

Salmon

If Using Stainless Steel Pan for Salmon

• Place pan over high heat. Once hot, add oil and turn down to medium heat.
• When the oil is shimmering, add salmon skin side down until it is cooked ¾ of the way through and the skin lifts easily from the pan. Flip and cook until salmon reaches internal temp of 125°F.
• Remove salmon from pan and let rest on cutting board. Flake with a fork.

If Using Nonstick Pan for Salmon

• Place pan over medium heat. Add olive oil.
• Once shimmering, add salmon, skin side down until it is cooked ¾ of the way through. Flip and cook until salmon reaches internal temp of 125°F.

Tomatoes

• While the salmon rests, turn heat on the frying pan to medium low. Add shallots, garlic, and more olive oil if the pan seems a bit dry. Cook until softened, about 2 minutes.
• Squeeze lemon juice into pan and add white wine. Deglaze the pan (scrape up the brown bits).
• Add tomatoes and thyme and cook for 15-20 minutes, until tomatoes are burst and create a sauce with the white wine and lemon juice. To speed up cooking, prick the tomatoes with a paring knife.
• Once the sauce is slightly thickened, taste for seasoning. Remove thyme stems. Add pasta and salmon to the pan, stir, and top with fresh herbs if desired.