Oven Roasted Salmon with Pineapple and Tomatoes - Roth Living

Ingredients

• 6, 5-ounce salmon or sea trout fillets
• 2 tablespoons lemon olive oil or regular olive oil, divided
• salt and pepper, to taste
• 2 pints heirloom cherry tomatoes, larger ones cut in half
• 1 1/2 cups fresh pineapple chunks
• 3 cups arugula, divided among 6 plates or on a platter
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh parsley