Roast Salmon with Bean & Tomato Salad

• 2 cups grape tomatoes
• 1 can (19 fl oz/540 mL) white kidney beans, rinsed
• 1/4 cup chopped fresh Italian parsley
• 1 clove garlic, minced
• 1/8 tsp. ground black pepper
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 4 small skin-on salmon fillets (1 lb./450 g) Walmart Supercenter 1 lb For $6.94 thru 02/14
• 2-2/3 cups hot cooked long-grain brown rice

1. Heat oven to 425 degrees F.
2. Place tomatoes on 2/3 of a parchment-covered rimmed baking sheet; bake 10 min.
3. Meanwhile, combine beans, parsley, garlic, pepper and 3 Tbsp.
4. dressing.
5. Add fish to prepared baking sheet; brush with remaining dressing.
6. Bake 10 min., or until fish flakes easily with fork.
7. Add tomatoes to bean mixture; mix lightly.
8. Serve with fish and rice.

grape tomatoes, fresh italian parsley, clove garlic, ground black pepper, olive oil, skinon, brown rice

Taken from www.kraftrecipes.com/recipes/roast-salmon-bean-tomato-salad-143786.aspx (may not work)