Wild Salmon with Lemon Herb Oil and Roasted Tomatoes

1. Preheat the oven to 450°F. Spray a sheet of foil with olive oil.
2. Mix the lemon juice, olive oil, oregano, and basil together in a small bowl.
3. Put the fish on the foil and coat with the lemon- herb oil. Bake for 8 to 10 minutes, until the fish flakes when probed with a fork.
4. Serve with roasted tomatoes.

From the Book, THE SKINNY RULES: The Simple, Nonnegotiable Principles for Getting to Thin by Bob Harper with Greg Critser. Copyright © 2012 by Bob Harper. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc.  All rights reserved.