Salmon with Roasted Tomatoes and Shallots

• 3 frozen salmon fillets
• 1 plastic tub grape tomatoes
• 1 1/2 shallots (or 3 individual sections), finely chopped
• 4 cloves garlic, finely chopped
• 2 tsp dried oregano
• salt
• 2 tbsp sundried tomato EVOO

Thaw salmon fillets. Pat dry with paper towel.

Preheat oven to 400.

While salmon is thawing and the oven is preheating, coat a baking dish with cooking spray. In a small bowl, combine the shallots, garlic, oregano, and EVOO. After a few quick stirs, add the tomatoes. Pour into the baking dish, spreading out evenly.

Roast mixture, uncovered, for 15 minutes. Sprinkle the salmon with a little salt and add, skin down, to the mixture and roast for another 15 minutes, or until fish flakes easily with a fork.

Adapted from Better Home and Gardens Low Calorie edition.