Roasted Salmon with Tomatoes & Shallots
1 container (12 oz.) H-E-B Champagne Tomatoes
1/3 c. thin sliced shallots
3 H-E-B Ready Fresh Go! Garlic Cloves, chopped
1 Tbsp. fresh chopped oregano or 1 1/2 tsp. dried oregano
1 1/2 Tbsp. H-E-B Olive Oil
1 pkg. (12 oz.) H-E-B Wild Alaskan Salmon Fillets (4 fillets), thawed
Heat the oven to 400°F. Spray a 9 x 13-inch baking dish with no-s
tick spray and set aside.
Combine the tomatoes, shallots, chopped garlic, oregano and olive oil
in the prepared baking dish. Season the mixture to taste with salt an
d fresh cracked pepper. Roast the tomatoes on the center oven rack fo
r 25 minutes.
Remove the pan from the oven and arrange the salmon fillets, skin-side
down over the tomatoes. Brush the salmon with olive oil and season w
ith salt and fresh cracked pepper. Roast the salmon on the center ove
n rack for 15 minutes or until it flakes easily with a fork.
Use a large spatula to serve each fillet and top each with the roasted
Calories: 360, Total Fat: 18g, Cholesterol: 95mg, Sodium: 90mg, Carboh
ydrates: 13g, Dietary Fiber: 2g, Sugar: 5g, Protein: 36g
Healthy Cooking from H-E-B