Roasted Salmon with Tomato and Roasted Garlic Farro

Ok, I couldn't find Farro…so I used Quinoa, which I am guessing I would like better anyway.  Any grain would work here really just adjust cooking time accordingly.  Other than that I stuck to the recipe and it was quite nice.  From Food and Drink Winter 2013

500g Plum Tomatoes
2 tsp extra virgin olive oil
Salt and freshly ground pepper
3 large cloves garlic
1 tsp extra virgin olive oil
2 cups water
3/4 cup farro
1/4 tsp salt
4 salmon fillets each 175 g
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/4 cup chopped fresh basil

1. Preheat oven to 325F.
2. Line a baking sheet with parchment paper.  
3. Cut tomatoes into wedges (quarters for small tomatoes and sixths for larger ones) and place on the baking sheet.  Skin side down.  Drizzle 2 tsp olive oil over tomatoes and season with salt and pepper.
4. Bake for about 1 1/2 to 2 hours or until tomatoes are dried slightly but still soft to touch.  Be careful not to overdry.  Allow to cool and then dice into 1 inch pieces; set aside.
5. To prepare garlic, cut off 1/4 inch from the top of the cloves.  Drizzle with 1 tsp olive oil and wrap in double thickness aluminum foil.  Place in oven alongside tomatoes and bake for about 45 minutes or until garlic is golden brown.  Remove from oven and allow to cool.  Squeeze roasted garlic into a small bowl and mash using a fork.  Toss with tomatoes, being sure to coat them evenly.  These steps can be done a few hours ahead and the mixture refrigerated.
6. Combine water, farro and salt in a medium saucepan and bring to a boil.  Stir and reduce the heat to a simmer; cook, uncovered, until the farro is tender, 25 to 30 minutes.  
7. Preheat oven to 450F.
8. Place salmon in a shallow bowl and coat with 1 tbsp each extra virgin olive oil and balsamic vinegar; season with salt and freshly ground pepper.  Allow to marinate for 10 to 15 minutes.  Prepare baking sheet by spraying with nonstick vegetable oil spray.  Set aside.
9. Place salmon skin side down on baking sheet and roast in oven for about 12 minutes or for 10 minutes per inch thickness.
10. While salmon is roasting toss tomato garlic mixture and farro together and keep warm.  Before serving add chopped basil; toss and season to taste with salt and pepper.  Serve salmon over farro, garnished with reserved basil leaves.

Makes 4 servings

Calories 435

Carb 31g

Fibre 5 g

Protein 39 g

Total fat 18 g

Saturated fat 3 g

Sodium 255 mg