Salmon with Roasted Tomatoes and Shallots

Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.

Lightly coat a 3-quart baking dish with nonstick cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat.

Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of the tomato-shallot mixture. Sprinkle salmon with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. Use two large pancake turners to transfer the salmon to a cutting board.

Reserve two-thirds of the cooked salmon for another meal (see Tip).

If desired, use the turners to lift the salmon meat off the skin and onto a large platter; discard skin. Serve the remaining salmon with the tomato-shallot mixture.