• 1 serving Roasted Salmon
  • • 1 ½ teaspoons extra-virgin olive oil
      
    • 1 clove garlic, grated
      
    • ½ teaspoon salt, divided
      
    • ½ teaspoon ground pepper, divided
      
    • 2 cups quartered cherry tomatoes
      
    • 1 pound salmon fillet, skin removed, cut into 4 pieces
      
    • 1 ounce pearl mozzarella balls, halved
      
    • ¼ cup thinly sliced basil
      
    • 2 teaspoons balsamic glaze
• 1 serving Basic Quinoa
  • 2 cups water or broth
  • 1 cup quinoa

Directions

Instructions Checklist

Step 1
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Step 2
Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

Step 3
Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.