Salmon with Tomatoes & Capers

From Wegman's newest Menu magazine whipped this up on a work night for company and was a big hit - great way to use up the last of your garden tomatoes! 

2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped

1/4 white onion, peeled, chopped (about 1/4 cup)

1/4 tsp red pepper flakes

1 container (1 pt) Food You Feel Good About Grape Tomatoes

1/2 of a 3 oz jar Italian Classics Nonpareil Capers, drained

1/4 bunch fresh Italian parsley, chopped (about 1/4 cup)

2 Tbsp Italian Classics Campagnan Extra Virgin Olive Oil, divided

4 (6 oz each) Wegmans Fresh Farm-Raised Salmon Portions

1/2 tsp salt

Pepper to taste

4 slices lemon

1. Preheat oven to 450 degrees. Add garlic, onion, red pepper flakes, tomatoes, capers, and parsley to large bowl; stir to combine.
    
2. Coat 12-inch cast-iron skillet with 1 Tbsp oil. Season both sides of salmon with salt and pepper; center in skillet, skinned-side down. Pour tomato-caper mixture along each side of salmon in skillet; drizzle remaining oil over salmon. Garnish salmon with lemon slices. 
    
3. Place skillet in oven; roast about 30 min, until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of salmon). Remove skillet carefully using oven mitts; serve.