Caesar Salmon With Roasted Tomatoes & Artichokes

• 4 salmon fillets (5 ounces each)
• 5 tablespoons reduced-fat Caesar vinaigrette, divided
• 1/4 teaspoon pepper, divided
• 2 cups grape tomatoes
• 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
• 1 medium sweet orange or yellow pepper, cut into 1-inch pieces

1. Preheat oven to 425u0b0. Place salmon on half of a 15x10x1-in. baking pan coated with cooking spray. Brush with 2 tablespoons vinaigrette; sprinkle with 1/8 teaspoon pepper.
2. In a large bowl, combine tomatoes, artichoke hearts and sweet pepper. Add the remaining vinaigrette and pepper; toss to coat. Place tomato mixture on remaining half of pan. Roast until fish just begins to flake easily with a fork and vegetables are tender, 12-15 minutes.

salmon, caesar vinaigrette, pepper, grape tomatoes, water, sweet orange

Taken from www.tasteofhome.com/recipes/caesar-salmon-with-roasted-tomatoes-artichokes/ (may not work)