In my book, dinner at home has three main requirements: ‘fast, healthful, and delicious.’  Always running around the city, I never know when I am going to be home for dinner so I like to keep a couple of things in the fridge that I can eat throughout the week.  Having food at my fingertips helps me make healthier food choices rather than eating out all the time which can be costly and can easily show up on my waistline.
Earlier this week I was caught in a slump and didn’t know what to make for dinner, so I finally I hit the recipe books and came up with this ‘masterpiece’ of my own, haha.  I went to Bed Bath & Beyond and invested in a modern white rectangular plate because I believe that  presentation is key, making the food taste even better; ). The plate definitely adds a chic little touch to this fast & healthy dorm room meal!

What you will need for 2 servings:

2 pc. salmon

2 tomatoes chopped

1 chopped shallot

1 Tbs. lemon juice

1 1/4 Tbs. olive oil

3/4 tsp. tyme

3/4 tsp. oregano

salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Coat salmon with a touch of olive oil (1/4 Tbs.) and sprinkle salt and pepper.

In a medium sized bowl stir the tomatoes, shallots, 1 Tbs. olive oil, lemon juice, oregano, salt, and pepper.

Atop a sheet of tin foil, place a salmon filet oiled side down. Spoon the tomato mixture over the salmon (about 3-4 spoon fulls). Fold the sides of the foil over the salmon and tomato mixture, covering completely. Twist both ends of the foil, forming a spiral shape. Repeat for the other piece of salmon.

Place both packets of salmon on a heavy large baking sheet. Bake for 25 mins.

Enjoy!