4 6 oz salmon fillets
1 avocado1 Tbsp Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 cup cherry tomatoes
1 clove fresh garlic, minced
To taste salt and black pepper
As needed cooking spray or vegetable oil
1. Rinse tomatoes and cut in half. Cut avocado in half and remove seed. Cut avocado into 1/2" pieces. Add minced garlic, avocado, tomatoes, and Pastamore Traditional Barrel-Aged Balsamic Vinegar
to a large mixing bowl. Season to taste with salt and black pepper and gently mix.
2. Heat a large non-stick pan on the stove over medium heat. While pan is heating, season both sides of the salmon with salt and black pepper. Lightly coat the pan with cooking spray or oil. Add the salmon and cook until a minimum internal temperature of 145°
F is reached turning once during the cooking process.
3. Plate salmon and top with 1/4 of balsamic avocado mixture.