Salmon Provencal

15 oz. can diced tomatoes
3 shallots, coarsely chopped
2 T. coarsely chopped each tarragon, basil and chives
1 T. fresh lemon juice
1 T. OLIVE MILL Lavender Balsamic
2 T. OLIVE MILL Herbes de Provence oil
4 salmon fillets, about 5-6 ounces

Preheat oven to 400.  In a large bowl, combine the tomatoes, shallots tarragon, basil and chives.  In another bowl, whisk together the lemon juice, balsamic, oil and salt to taste.  Add the tomato mixture, toss to coat.  Arrange salmon fillets on an oiled baking sheet.  Drizzle with oil and season lightly with salt.  Bake until salmon is cooked through 10-12 minutes.  To serve, spoon a couple tablespoons of the tomato mixture over fillets.

Lavender Balsamic

The delicate herb flavor is a perfect compliment to chicken, beef, lamb, fruits, salads and desserts.
On sale!

Herbes de Provence Extra Virgin...

This is an organic oil from Argentina. Think classic Provence! Savory thyme, fennel, basil, bay leaf, tarragon, lavender.