Salmon Provencal
15 oz. can diced tomatoes
3 shallots, coarsely chopped
2 T. coarsely chopped each tarragon, basil and chives
1 T. fresh lemon juice
1 T. OLIVE MILL Lavender Balsamic
Salt
2 T. OLIVE MILL Herbes de Provence oil
4 salmon fillets, about 5-6 ounces
Preheat oven to 400. In a large bowl, combine the tomatoes, shallots tarragon, basil and chives. In another bowl, whisk together the lemon juice, balsamic, oil and salt to taste. Add the tomato mixture, toss to coat. Arrange salmon fillets on an oiled baking sheet. Drizzle with oil and season lightly with salt. Bake until salmon is cooked through 10-12 minutes. To serve, spoon a couple tablespoons of the tomato mixture over fillets.
