Baked Salmon with Oranges and Herbs

1 seedless orange
4 plum tomatoes, seeded and diced
1 large shallot, minced
1 T. chopped fresh tarragon
1 T. chopped fresh basil
1 T. chopped fresh thyme
2 T. extra-virgin olive oil
3/4 t. sea salt
1/2 t. pepper
4 4-oz. boneless sockeye salmon fillets

Preheat oven to 350 degrees. Lightly coat 4 sheets of foil with nonstick cooking spray.

Grate 1 t. orange rind into a large bowl. Peel the orange and cut into segments. Add segments to the bowl. Stir in tomatoes, shallot, herbs, olive oil, salt, and pepper.

Place one salmon fillet in the center of each piece of foil. Spoon the orange mixture evenly over the salmon. Fold the foil over the salmon and crimp the edges for tent-style packages. Cook for 20-30 minutes until the salmon is cooked to your desired doneness (20 minutes = medium).

Serves 4.

Adapted from Parade magazine, September 2020, p. 4.