Ingredients
4 salmon fillets (5 ounces each) 5 tablespoons reduced-fat Caesar vinaigrette, divided 1/4 teaspoon pepper, divided2 cups grape tomatoes1 can (14 ounces) water-packed artichoke hearts, drained and quartered1 medium sweet orange or yellow pepper, cut into 1-inch pieces
Preparation
Preheat oven to 425°. Place salmon on half of a 15x10x1-in. baking pan coated with cooking spray. Brush with 2 tablespoons vinaigrette; sprinkle with 1/8 teaspoon pepper.
In a large bowl, combine tomatoes, artichoke hearts and sweet pepper. Add the remaining vinaigrette and pepper; toss to coat. Place tomato mixture on remaining half of the pan. Roast until fish just begins to flake easily with a fork and vegetables are tender, 12-15 minutes.
