Roast Salmon With Tomatoes And Tarragon

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4 (6-ounce) salmon fillets (about 1 1/2 inches thick)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups chopped seeded peeled tomato (about 1 pound)

2 teaspoons low-sodium soy sauce

2 1/2 teaspoons coarsely chopped fresh or 3/4 teaspoon dried tarragon

2 teaspoons Dijon mustard

Tarragon sprigs (optional)

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