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© Meredith Corporation. All rights reserved. Used with permission.
(12 oz salmon and 3 cups tomato mixture)
Thaw fish, if frozen. Preheat oven to 400°F.
Lightly coat a 3-quart baking dish with cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil and 1/4 teaspoon each salt and pepper. Toss to coat.
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 each salt and pepper. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. Use two large spatulas to transfer the salmon to a cutting board.
Reserve two-thirds of the cooked salmon for another use.
Remove the salmon skin and transfer onto a large platter; discard skin. Serve the salmon with the tomato-shallot mixture.