Your Recipe

Recipe Instructions:

Ingredients
1 1 pound fresh or frozen salmon fillet, skinned if desired

⅛ teaspoon salt

⅛ teaspoon black pepper

Nonstick cooking spray

4 cup grape and/or cherry tomatoes

½ cup thinly sliced shallots

6 cloves garlic, minced

2 tablespoon chopped fresh oregano or 1 1/2 tsp. dried oregano, crushed

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon black pepper

Directions
Thaw salmon, if frozen. Preheat oven to 400°F. Sprinkle salmon with the 1/8 tsp. each salt and pepper.

Lightly coat a 3-qt. rectangular baking dish with cooking spray. In the baking dish combine the remaining ingredients. Toss to coat.

Roast tomato mixture, uncovered, 15 minutes. Place salmon, skin side down, on top of tomato mixture. Roast, uncovered, 15 to 18 minutes or until salmon flakes easily.

Using two large pancake turners, transfer the salmon to a platter. Top with tomato mixture.