Caprese Stuffed Salmon with Balsamic Roasted Tomatoes

Balsamic Vinegar

dark brown sugar

1½ -2 lbs Salmon fillet bones removed

Kosher salt

Black pepper (freshly ground)

- teaspoon Italian herb seasoning (opt.)

Fresh tomatoes or roma tomatoes (cut into ½” slices then each slice cut in-half)

Fresh Mozzarella (sliced into ½x½” rectangular sticks)

dark brown sugar

Fresh basil leaves (chopped & whole)

Campari Tomatoes (still on the vine (if possible) or Roma tomatoes, halved)