Antipasto Sheet-Pan Salmon

1 lemon, cut into ⅛-inch slices

1 lb. multicolor cherry tomatoes or grape tomatoes

1/2 cup Antipasto Bar items, such as black and/or green pitted olives, artichoke hearts, peppers, and mushrooms

2½ Tbsp. Fresh Thyme extra-virgin olive oil, divided

1½ lb. fresh coho salmon fillet, about 1 inch thick

1 tsp. chopped fresh oregano leaves

1/8 tsp. coarse-ground black pepper

Toasted pine nuts, for garnish

1. Preheat oven to 425°F. Line a rimmed baking pan with parchment paper.
2. If desired, cut some of the lemon slices, tomatoes, and antipasto in half; place in a large bowl. Drizzle with 2 Tbsp. olive oil; toss until coated. Set tomato mixture aside.
3. Place salmon, skin side down, in center of prepared pan. Tuck under thin edges of salmon, if necessary. Brush salmon with remaining ½ Tbsp. oil; top with a few lemon slices and sprinkle with oregano and black pepper.
4. Place tomato mixture around salmon in pan. Roast for 10 to 15 minutes or until salmon flakes easily with a fork and internal temperature reaches 145°F.
5. Transfer salmon and tomato mixture to a platter. Garnish with pine nuts, if desired.

Each serving contains: 316 calories, 23 g fat, 4 g saturated fat, 0 g trans fat, 62 mg cholesterol, 183 mg sodium, 3 g carbohydrates, 1 g fiber, 2 g sugar, 24 g protein. Daily values: 14% vitamin A, 25% vitamin C, 2% calcium, 3% iron.