SALMON WITH ROASTED TOMATOES AND SHALLOTS

prep 20 minutes roast 30 minutes at 400°F

Complete your plate by serving this tomato-topped salmon dish over a bed of hot cooked Israeli couscous tossed with little olive oil and a few handfuls of fresh arugula or baby spinach.

•   1 1-lb. fresh or frozen salmon fillet, skinned if desired
•  ⅛ tsp. salt
•  ⅛ tsp. black pepper
• Nonstick cooking spray
•   4 cups grape or cherry tomatoes
•  ½ cup thinly sliced shallots
•   6 cloves garlic, minced
•   2 Tbsp. snipped fresh oregano or 1½ tsp. dried oregano, crushed
•   1 Tbsp. olive oil
•  ¼ tsp. salt
•  ¼ tsp. black pepper

1. Preheat oven to 400°F. Thaw salmon, if frozen. Rinse salmon and pat dry. Sprinkle salmon with the ⅛ tsp. salt and pepper.

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

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

number of servings 4

per serving 320 cal., 19 g fat (4 g sat. fat), 62 mg chol., 297 mg sodium, 12 g carb., 2 g fiber, 5 g sugars, 26 g pro.