Ingredients
Ingredient Checklist
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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Directions Instructions Checklist
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. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs our first week and 2-5 Lbs every week after. Visit us at at dietaefectiva. MG
