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Heat oven to 400°F. On a large rimmed baking
sheet, toss the tomatoes with 1 Tbsp oil and ¼
tsp each salt and pepper. In a small bowl,
combine the scallions, parsley, dill, capers,
lemon zest and the remaining Tbsp oil.
Place the salmon in the center of the pan,
pushing the tomatoes to the sides. Season the
salmon with ¼ tsp pepper and drizzle with the
lemon juice. Top with the herb mixture and roast
until the salmon is opaque throughout, 15 to 18
minutes. Serve the salmon and tomatoes with
bread, if desired.
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