Salmon with Roasted Tomatoes and Shallots

Name: Salmon with Roasted Tomatoes and Shallots
Total time: 50 min
Ingredients: 3 pounds fresh or frozen salmon fillet(s), skinned if desired; Nonstick cooking spray; 4 cups grape tomatoes; ½ cup thinly sliced shallots; 6 cloves garlic, minced; 2 tablespoons snipped fresh oregano or 1 1/2 teaspoons dried oregano, crushed; 1 tablespoon olive oil; ½ teaspoon salt; ½ teaspoon ground black pepper

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Total: 50 minutes

Author : Diabetic Living Magazine

Salmon with Roasted Tomatoes and Shallots

Ingredients

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3 pounds fresh or frozen salmon fillet(s), skinned if desiredNonstick cooking spray4 cups grape tomatoes½ cup thinly sliced shallots6 cloves garlic, minced2 tablespoons snipped fresh oregano or 1 1/2 teaspoons dried oregano, crushed1 tablespoon olive oil½ teaspoon salt½ teaspoon ground black pepper

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Instructions

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Step 1

Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.

Step 2

Lightly coat a 3-quart baking dish with nonstick cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat.

Step 3

Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of the tomato-shallot mixture. Sprinkle salmon with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. Use two large pancake turners to transfer the salmon to a cutting board.

Step 4

Reserve two-thirds of the cooked salmon for another meal (see Tip).

Step 5

If desired, use the turners to lift the salmon meat off the skin and onto a large platter; discard skin. Serve the remaining salmon with the tomato-shallot mixture.