Roasted Salmon With Moroccan Tomato Compote

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Ingredients

COMPOTE:

2 pounds ripe early girl, campari, or plum tomatoes, halved and seeded

3 cloves garlic, crushed

12 sprigs fresh thyme

2 tablespoons extra-virgin olive oil

1/2 teaspoon fresh ginger juice

salt and freshly ground pepper

SALMON:

1 tablespoon extra-virgin olive oil

1 pound king or sockeye salmon fillet, cut into 4 pieces

1/4 cup chopped spearmint leaves

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