Roasted Herb Salmon


4 5 ounce wild Salmon fillets, about 1 ½ inches thick
2 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice
1 Tablespoon minced fresh thyme (or 1 tsp. dried)
1 Tablespoon minced fresh rosemary (or 1 tsp. dried)
1 tsp. dried oregano
½ tsp. salt
½ tsp. ground black pepper
1  small yellow onion, thinly sliced
2 Tomatoes, thinly sliced
Cooking spray

Directions:
Recipe note: you may substitute fillets of Cod or Halibut, if you prefer. Round out the meal by serving fish over lightly steamed spinach or with a green salad on the side.

Preheat oven to 450 degrees

Make three to four, 2 inch long, ¼ inch deep, evenly spaced slits along the top of each fillet. These will hold the marinade so it infuses the fish with flavor.
In a shallow dish, whisk together mustard, lemon juice, thyme, rosemary, oregano, salt and pepper. Add salmon and turn to coat both sides. Marinate salmon with cut side down in marinade dish for 15 minutes. Reserve marinade

Coat a shallow, oven-proof pan with cooking spray. Arrange onion and tomato slices in the bottom of prepared pan. Place salmon on top of onion and tomato. Pour remaining marinade over salmon.

Roast 10-15 minutes, until fish is fork tender.