Salmon Roasted with Tomatoes And Olives

• 2 pounds italian plum (roma) tomatoes ripe, stem ends trimmed, cut into thin wedges
• 1/2 medium onions peeled and cut into thin wedges
• 2 strips orange zest cut into thin slivers
• 2 cloves garlic minced
• 1 tablespoon olive oil, extra-virgin
• 13 cup kalamata olives pitted, coarsely chopped
• 1 tablespoon rosemary leaves chopped fresh
• 1/4 teaspoon salt
• 1 x black pepper freshly ground to taste
• 1 1/4 pounds salmon fillets about 1 1/2 inches thick), skin removed, cut into 4 portions

1. Preheat oven to 400F.
2. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides.
3. Drizzle with oil and toss to coat.
4. Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes.
5. Remove pan from the oven.
6. Increase oven temperature to 450.
7. Add olives and rosemary to the pan; season with salt and pepper.
8. Clear four spaces in the pan and place a salmon piece in each.
9. Spoon some of the tomato mixture on top.
10. Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.

italian plum, onions, orange zest, garlic, olive oil, olives, rosemary, salt, black pepper, salmon

Taken from recipeland.com/recipe/v/salmon-roasted-tomatoes-olives-49102 (may not work)