Baked Salmon Topped With Warm Cherry Tomato Salad Recipe

• 8 lrg sliced cherry tomatoes - (abt 2/3 c.)
• 3 x green onions thinly sliced
• 2 Tbsp. diced celery
• 1 Tbsp. balsamic vinegar
• 2 tsp extra virgin olive oil
• 2 tsp light brown sugar - (lightly packed)
• 1/4 tsp dry basil
• 1/4 tsp celery seed Salt to taste Freshly-grnd black pepper to taste
• 2 x salmon filets - (5 ounce ea) skin removed, rinsed, and blotted dry Extra virgin olive oil spray Salt to taste Freshly-grnd black pepper to taste

1. For the Cherry Tomato Salad: Heat tomatoes, green onions, celery, balsamic vinegar, extra virgin olive oil, brown sugar, basil, celery seed, salt and pepper to taste in small nonstick skillet over medium-high heat, stirring, till hot and well mixed, about 1 minute.
2. For the Salmon: Lightly spray top of filets with extra virgin olive oil spray.
3. Generously season with salt and pepper.
4. Place salmon oiled-side up on foil-lined baking sheet sprayed with extra virgin olive oil spray.
5. Bake at 450 degrees till sizzling and fish flakes with fork, 6 to 10 min, depending on thickness of filets.
6. Place filets on hot dinner plates and spoon Cherry Tomato Salad with juices on each.
7. Serve warm.
8. This recipe yields 2 servings.
9. NOTES :

tomatoes, green onions, celery, balsamic vinegar, olive oil, brown sugar, basil, celery, salmon filets

Taken from cookeatshare.com/recipes/baked-salmon-topped-with-warm-cherry-tomato-salad-75567 (may not work)