Baked Salmon with Tomatoes, Carrots and shallots
Ingredients:
2 lbs Salmon filets, 12 oz cherry tomatoes, 12 oz carrots, fresh chives oregano and thyme, 1 lemon, 2 chopped shallots, salt and fresh pepper.
ready to go to the oven
Let’s start by preheating the oven at 400 degrees. Place the Salmon filet on a baking sheet then sprinkle it with some salt, fresh pepper and olive oil. On the top of the salmon filet, just add chives.
By now, the oven should be pre-heated and at the right temperature. Here we go; bake the Salmon for about 25 minutes.
Shallots, tomatoes, fresh herbs
During this 25 minutes let’s prepare the tomatoes and carrots. In a pot, press the lemon to get the juice, add the oregano, thyme, shallots, salt, fresh pepper and little bit of olive oil. Warm it a little bit and then put your cherry tomatoes on the pot and let them cook just few minutes in the sauce. In the same time you prepare the carrots; actually, I just boiled them–I like them like this. 
Try to get your tomatoes and carrots done in the same time as the salmon. Put the salmon on a plate, pick up the tomatoes and carrots and do the same. Then you will finish the dish by adding some sauce on the top of the filet.
My recommendation for this baked salmon will be a Pinot Noir. I really looove this pairing YUM! I even enjoy a glass of it when I cook 
What about a Robert Skalli Pinot Noir from the South of France? Excellent choice, the Pinot Noir will bring some nice flavors and will definitely complete the dish perfectly. Red wine with fish? Absolutely. Pinot noir is delicate and the fish is fatty so there is enough structure to compliment each other. Delicious! Enjoy while the tomato season is in full swing.
