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1 1\/4 lb. Salmon Fillet, about 1\u201d thick<\/span><\/p>\n Nonstick Cooking Spray<\/span><\/p>\n 1\/4 tsp. Salt<\/span><\/p>\n 6 Roma Tomatoes, seeded and chopped<\/span><\/p>\n 1 T. Worcestershire Sauce for Chicken<\/span><\/p>\n 1\/4 tsp. Pepper<\/span><\/p>\n 1 T. Dijon Mustard<\/span><\/p>\n 1 T. fresh Marjoram or Oregano<\/span><\/p>\n <\/span><\/p>\n Preheat oven to 450. <\/span>Coat 13×9 baking pan with nonstick cooking spray. <\/span>Rinse fish and pat dry. <\/span>Cut fish into 4 serving size portions. <\/span>Sprinkle with half the salt. <\/span>Place skin side up in baking dish, tucking under any thin edges to make fish uniform thickness. <\/span>Arrange tomatoes around salmon. <\/span>Sprinkle with Worcestershire sauce, pepper and remaining salt. <\/span>Bake uncovered for 12 to 16 minutes, or until fish begins to flake with tested with a fork. <\/span>Remove skin from fish and discard. <\/span>Stir mustard and herbs into tomatoes. <\/span>Serve tomato over fish.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 1 1\/4 lb. Salmon Fillet, about 1\u201d 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…<\/p>\n