One-Pan Roasted Salmon Supper

• 3/4 lb. (340 g) cocktail cluster tomatoes on the vine
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 1 skin-on salmon fillet (1 lb./450 g)
• 1 lb. (450 g) fresh asparagus spears
• 1/4 cup fresh basil, coarsely chopped
• 2-2/3 cups hot cooked long-grain brown rice

1. Heat oven to 400 degrees F.
2. Place tomatoes in parchment-lined 17x11-1/2x3/4-inch pan; drizzle with 1 Tbsp.
3. dressing.
4. Bake 5 min.
5. Add fish, skin-side down, and asparagus to pan; drizzle with remaining dressing.
6. Bake 10 min.
7. or until fish flakes easily with fork, turning asparagus after 5 min.
8. Transfer to platter; top with basil.
9. Serve with rice.

tomatoes, olive oil, skinon, fresh basil, brown rice

Taken from www.kraftrecipes.com/recipes/one-pan-roasted-salmon-supper-131556.aspx (may not work)