Salmon with Tomato and Artichoke
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
Preheat oven to 425°. Place salmon on half of a 15×10×1-in. baking pan coated with cooking spray. Brush with 2 tablespoons vinaigrette; sprinkle with 1/8 teaspoon pepper. In a large bowl, combine tomatoes, artichoke hearts and sweet pepper. Add the remaining vinaigrette and pepper; toss to coat. Place tomato mixture on remaining half of pan. Roast until fish just begins to flake easily with a fork and vegetables are tender, 12-15 minutes. 4 Servings.