Recipe for Baked Salmon Topped with Warm Cherry Tomato Salad 
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Yield:
2
Ingredients:
Amount Ingredient
CHERRY TOMATO SALAD ----------------
8 lrg sliced cherry tomatoes - (abt 2/3 cup)
3 x green onions thinly sliced
2 tbl diced celery
1 tbl balsamic vinegar
2 tsp olive oil
2 tsp light brown sugar - (lightly packed)
1/4 tsp dried basil
1/4 tsp celery seed
Salt to taste
Freshly-ground black pepper to taste
----------------- SALMON ----------------
2 x salmon filets - (5 oz ea) skin removed,
rinsed, and blotted dry
Olive oil spray
Salt to taste
Instructions:
Instructions: For the Cherry Tomato Salad: Heat tomatoes, green onions, celery, balsamic vinegar, olive oil, brown sugar, basil, celery seed, salt and pepper to taste in small nonstick skillet over medium-high heat, stirring, until warm and well mixed, about 1 minute.

For the Salmon: Lightly spray top of filets with olive oil spray. Generously season with salt and pepper. Place salmon oiled-side up on foil-lined baking sheet sprayed with olive oil spray. Bake at 450 degrees until sizzling and fish flakes with fork, 6 to 10 minutes, depending on thickness of filets.

Place filets on warm dinner plates and spoon Cherry Tomato Salad with juices on each. Serve hot.

This recipe yields 2 servings.

NOTES :

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