This Greek-style salmon tastes just like it was made in a restaurant. Seasoned with the perfect combination of rich, tart and salty flavors, this gluten-free dinner can be made in less than 20 minutes - and without the hassle of finding a guaranteed, gluten-free eatery.

Ingredients:

• 2, 4-ounce salmon filets
• 1/2 cup Pomi Chopped Tomatoes
• 1 can (14 oz) Native Forest Natural Artichoke Hearts Quartered
• 1/2 small onion, peeled and sliced
• 8 oz. roasted red peppers
• 1/4 cup gluten-free white wine
• 2 Tbsp Spectrum Naturals Organic Extra Virgin Mediterranean Olive Oil
• 2 tsp. fresh oregano
• 1/4 cup feta cheese
• Zest of half a lemon
• Salt and pepper

Directions:

1. Preheat oven to 400˚F.
2. Slice red peppers and remove all seeds.
3. In an oven-safe skillet large enough to fit two filets without overlapping, heat oil and add onions. Cook until onions are tender and nearly opaque.
4. Add tomatoes, artichokes, peppers, oregano, lemon zest, salt and pepper. Stir together and push to one side of the skillet.
5. Season salmon filets with oil, salt and pepper, then place on skillet, skin side facing up.
6. Cook for about 2 minutes. Flip filets so skin side is down. Cover with veggie mixture and white wine.
7. Place in preheated oven and cook for 10 more minutes, or until salmon is pink in the center. Be careful not to overcook.
8. Remove filets from oven and let cool for a minute before sprinkling feta on top.
9. Pour a glass of wine and dinner is served.