Sprinkle both sides of the salmon with salt and pepper, and let sit for about 5 minutes. Wipe the moisture that comes out with a paper towel.
Thinly slice the onions and peppers, remove the stems from the cherry tomatoes, and first remove the sprout from the garlic before slicing thinly.
Add olive oil to a pan and heat it up, add in the salmon, and cook over a medium heat. (Cook the top side first).
Flip it over once it has changed color, and add in the onions, peppers, hand-shredded basil, and mini tomatoes in that order.
Sprinkle with a bit of salt and pepper, add in a round of white wine and cover with a lid, steam for about 5 minutes over a medium heat, and it is done!
Arrange onto a plate and enjoy. It tastes great with lemon squeezed on top if you prefer.
Story Behind this Recipe
I had some leftover basil, so I paired it with fresh salmon. The salmon is soft and juicy because it is steamed in white wine. The flavoring is simple, and the garlic and basil really liven this dish up.
The basil will be more fragrant if you shred it by hand as opposed to cutting it with a knife. This is relatively simple, so I recommend making it even when you don't have a lot of time. This tastes great even without peppers. You can also add in shimeji mushrooms. If you place the basil on top after arranging the fish onto plates, then the coloring will be vibrant and pretty.