Ingredients
4 salmon fillets (6 ounces each)1 can (14-1/2 ounces) diced tomatoes, drained1/2 cup sun-dried tomato salad dressing2 tablespoons shredded Parmesan cheeseHot cooked rice
Preparation
Preheat oven to 375°. Place salmon in a greased 13x9-in. baking dish. Combine tomatoes and salad dressing; pour over salmon. Sprinkle with cheese.
Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Serve with rice.
