Ingredients

• 2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges
• 1/2 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
• 1/3 cup pitted Kalamata olives, coarsely chopped
• 1 tablespoon chopped fresh rosemary
• 1/4 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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Cooking Directions

Step 1

Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.

Step 2

Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450°.

Step 3

Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.

Step 4

Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.