Lemony Shallot Baked Salmon with Garlicky Parsley and Burst Sun Gold Tomatoes over Brown Rice

Preheat oven to 375 F. Thinly slice one shallot and sprinkle it over 2 salmon filets. Place salmon on a baking sheet, drizzle with olive oil (approx. 1 tbsp) and add the zest of 1 lemon, then bake for 20 minutes.

While salmon is baking, add about 2 tbsp olive oil to a pan along with a large handful of tomatoes. Season with salt and pepper, and cook on medium heat until tomatoes burst, stirring occasionally to prevent burning.

Chop up about 2 tbsps parsley. Mince 2 garlic cloves and add them to a bowl along with the chopped parsley and the juice of 1-2 lemons. Mix well. When salmon is done, serve over brown rice with the burst sun gold tomatoes and top with the garlicky parsley mixture.