Salmon Roasted with Tomatoes Olives
Ingredients
- 2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges
- ½ medium onion, peeled and cut into thin wedges
- 2 strips orange zest, cut into thin slivers
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- ⅓ cup pitted Kalamata olives, coarsely chopped
- 1 tablespoon chopped fresh rosemary
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- 1 1/4 pounds salmon fillet, (about 1 1/2 inches thick), skin removed (see Tip), cut into 4 portions
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