Roasted Salmon and Tomatoes

Roasted Salmon and Tomatoes


1 1/4 lb. Salmon Fillet, about 1” thick

Nonstick Cooking Spray

1/4 tsp. Salt

6 Roma Tomatoes, seeded and chopped

1 T. Worcestershire Sauce for Chicken

1/4 tsp. Pepper

1 T. Dijon Mustard

1 T. fresh Marjoram or Oregano


Preheat oven to 450.  Coat 13×9 baking pan with nonstick cooking spray.  Rinse fish and pat dry.  Cut fish into 4 serving size portions.  Sprinkle with half the salt.  Place skin side up in baking dish, tucking under any thin edges to make fish uniform thickness.  Arrange tomatoes around salmon.  Sprinkle with Worcestershire sauce, pepper and remaining salt.  Bake uncovered for 12 to 16 minutes, or until fish begins to flake with tested with a fork.  Remove skin from fish and discard.  Stir mustard and herbs into tomatoes.  Serve tomato over fish.

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