Salmon with Tomato Basil Caper Sauce

• 2 (6 oz.) salmon fillets, skin removed
• salt and pepper, to taste
• 2 tbsp. roasted garlic olive oil
• ⅓ c. Chardonnay
• 1 c. tomato basil sauce
• 1 tbsp. capers, drained and chopped
• ¼ c. fresh basil leaves, roughly chopped

Season salmon with salt and pepper. Heat a nonstick skillet over medium high heat for 2 minutes, until very hot. Add olive oil and swirl to coat. Add salmon and cook, flesh side down, for 2 minutes. Reduce heat slightly; carefully turn salmon fillets and continue to cook until salmon begins to flake, about 5-7 minutes or until your desired level of doneness.

Remove to a serving platter and set aside. Remove pan from heat and add wine, scraping up any browned bits from the pan. Add cooking sauce and capers. Combine thoroughly and heat through, about 3 minutes. Pour sauce over the salmon fillets and garnish with fresh basil and an additional drizzle of olive oil. Serve immediately.