Roasted Salmon Supper

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Roasted Salmon Supper

3/4 lb cherry tomatoes
1/4 cup sun-dried tomato vinaigrette, divided
1 lb skin-on salmon fillet
1 lb fresh asparagus spears
1/4 cup fresh basil, coarsely chopped
3 cups hot cooked long-grain brown rice

Heat oven to 400º.

1. Place tomatoes in parchment-lined 15x10x1-inch pan.  Drizzle with 1 tbs dressing. Bake 5 min.
2. Add fish, skin side down, and asparagus to pan.  Drizzle with remaining dressing.
3. Bake 10 min or until fish flakes easily with fork, turning asparagus after 5 min. Transfer fish and asparagus to platter.  Top with basil. Serve with rice.  Serves 4

roasted-salmon

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