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  • Baked Salmon Topped With Warm Cherry Tomato Salad

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    Baked Salmon Topped With Warm Cherry Tomato Salad
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 lrg sliced cherry tomatoes - (abt 2/3 c.)
    • 3 x green onions thinly sliced
    • 2 Tbsp. diced celery
    • 1 Tbsp. balsamic vinegar
    • 2 tsp extra virgin olive oil
    • 2 tsp light brown sugar - (lightly packed)
    • 1/4 tsp dry basil
    • 1/4 tsp celery seed Salt to taste Freshly-grnd black pepper to taste
    • 2 x salmon filets - (5 ounce ea) skin removed, rinsed, and blotted dry Extra virgin olive oil spray Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. For the Cherry Tomato Salad: Heat tomatoes, green onions, celery, balsamic vinegar, extra virgin olive oil, brown sugar, basil, celery seed, salt and pepper to taste in small nonstick skillet over medium-high heat, stirring, till hot and well mixed, about 1 minute.
    2. For the Salmon: Lightly spray top of filets with extra virgin olive oil spray. Generously season with salt and pepper. Place salmon oiled-side up on foil-lined baking sheet sprayed with extra virgin olive oil spray. Bake at 450 degrees till sizzling and fish flakes with fork, 6 to 10 min, depending on thickness of filets.
    3. Place filets on hot dinner plates and spoon Cherry Tomato Salad with juices on each. Serve warm.
    4. This recipe yields 2 servings.
    5. NOTES :

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