This is one easy, healthy, quick dinner that makes you look like a culinary chef:

Quickly sear both sides of salmon fillets in our blood orange olive oil until slightly brown.

Sprinkle with cracked black pepper and sea salt. Layer on a slice of lemon.

Place the fillets in a glass corning wear dish in a pre-heated oven, uncovered on 400 deg. for 12-15 min.

Finally, the last 2–4 min, splash on our pomegranate or blackberry ginger balsamic vinegar
(don’t let the vinegar burn), remove them from the oven and let them sit the last few minutes
in their own juices (they will continue to cook for a little while longer).

Of course I like my tomatoes better when they are in season. However, when you roast them,
it pulls out all the flavors.

Next, slice a tomato into thick sections, spread on some pesto of choice, sprinkle our fig
balsamic on top and add some grated pecornio cheese.

Bake in the same oven, top rack with the salmon until the cheese melts and browns up slightly 12-15 min.