Season salmon fillets with fine sea salt and pepper. Set aside.
Coat a medium skillet with cooking spray and heat over medium. Add onions. Cook until soft and opaque, approximately 5-7 minutes. Add balsamic vinegar and tomatoes. Continue to cook for 3-5 minutes or until balsamic starts to reduce and tomato skins start to loosen. Remove from heat and set aside.
Heat a large frying pan or skillet over high heat. When hot, coat with cooking spray. Place salmon fillets, seasoned side down, into the hot skillet. Cover and cook for 3-4 minutes. Turn and repeat on the other side. Times may vary depending on thickness of the fillet.
Remove from skillet and top with balsamic onions and tomatoes. Serve with herbed chevre bread or just crumbled chevre or goat cheese over the salad, if desired. Enjoy!
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