Salmon with Roasted Tomatoes and Shallots
These salmon fillets are roasted on a juicy tomato-shallot mixture. This dish makes extra salmon that you can use for other entrees.
Tip: Divide the reserved cooked salmon between two airtight containers. Cover and store in the refrigerator for up to 3 days or freeze up to 3 months.
3 lean protein, 2 fat, 1 1/2 vegetable