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  • 3/4 lb. (340 g) cocktail cluster tomatoes on the vine
  • 1/4 cupKraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing, divided
  • 1 skin-on salmon fillet (1 lb./450 g)
  • 1 lb. (450 g) fresh asparagus spears
  • 1/4 cup fresh basil, coarsely chopped
  • 2-2/3 cups hot cooked long-grain brown rice


HEAT oven to 400ºF.

PLACE tomatoes in parchment-lined 17×11-1/2×3/4-inch pan; drizzle with 1 Tbsp. dressing. Bake 5 min.

ADD fish, skin-side down, and asparagus to pan; drizzle with remaining dressing.

BAKE 10 min. or until fish flakes easily with fork, turning asparagus after 5 min. Transfer to platter; top with basil. Serve with rice.

For Recipe Info and Tips click here…

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