Salmon and Blistered Tomatoes over Arugula | Sonoma-Cutrer Vineyards

Ingredients

• 6 (5-oz) salmon fillets
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp pepper
• ¼ cup olive oil, divided
• 2 pints grape tomatoes
• 3 cloves garlic, minced
• ½ tsp crushed red pepper
• 1 (5-oz) pkg arugula and spinach mix
• ½ cup freshly grated Parmesan cheese
• ½ cup olive oil vinaigrette
• 2 Tbsp lemon juice