Salmon burger, roasted yellow "cherry" tomatoes with a dollop of goat cheese,
tossed salad dressed with vinaigrette, slivered almonds, and fresh raspberries
I picked up these salmon burgers as I thought they would be a good staple for the freezer for those times I forget to plan ahead for dinner. Along with these I got a big flat of yellow tomatoes.
Wash and slice tomatoes in half, toss with a small amount of olive or grapeseed oil & a pinch of salt.
Spread the tomatoes out in a roasting pan. Bake for approximately 30 minutes at 350. Serve while warm.