Ingredients
| 2 | cups
halved cherry tomatoes | | 1/2 | cup
thinly sliced onion | | 1/4 | cup
chopped parsley | | 1/2 | tsp.
thyme, crushed | | 1/4 | tsp.
salt | | 1/4 | tsp.
pepper | | 1 | tbsp.
olive oil | | 4 | 6-oz.
salmon steaks (thawed, if frozen) | | 2 | tbsp.
fresh lemon juice | | Thin lemon slices |
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Directions
 | Preheat oven to 400°F. In bowl, combine tomatoes, onion, parsley, thyme, salt and pepper. Pour olive oil into 2-quart shallow baking dish, tilting to coat evenly. Add tomato mixture. Bake 5 minutes. |  | Add salmon steaks to baking dish; drizzle lemon juice over all. Bake 10 minutes more or until fish flakes when tested with a fork. |  | To serve, place salmon on plate and spoon tomato mixture over all. Garnish with fresh lemon slices. |
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