Pan-Roasted Salmon Dinner

• ½ pound wild salmon
• 1 cup cherry tomatoes
• ½ bunch asparagus, trimmed
• ½ cup Kalamata olives, pitted and roughly chopped
• 1 garlic clove, sliced
• 1 to 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Nutritional information per serving (based on 2 servings): Calories 353 (56% from fat) • carb. 8g • pro. 31g • fat 22g • sat. fat 2g • chol. 81mg sod. 891mg • calc. 47mg • fiber 3g

1. Line Baking Pan with aluminum foil.Put salmon, tomatoes, asparagus, olives and garlic onto the Baking Pan.Drizzle with olive oil and sprinkle with salt and pepper.

2. Put the Baking Pan with the salmon into Rack Position 2.  Set to Convection Broil for 15 minutes and cook until salmon is opaque and vegetables are browned.For medium-cooked salmon, check at 10 minutes; salmon should reach an internal temperature of 125°F