Salmon with Tomato and Artichoke Ingredients 4 salmon fillets (5 ounces each) 5 tablespoons Caesar vinaigrette, divided 1/4 teaspoon ground black pepper, divided 2 cups grape tomatoes halved 1 can (14 ounces) water-packed artichoke hearts, drained and quartered 1 medium sweet orange or yellow pepper, cut into 1-inch pieces Directions Preheat oven to 425°. Place …
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