Slice the tomato in half and scoop out the inner pulp to create a cavity. Place the tomato halves on a baking sheet and roast in the oven for 20 minutes.
While the tomatoes are roasting, combine the canned salmon, artichokes, red onion, mayo, Dijon mustard, lemon juice, and oregano in a mixing bowl. Stir until well combined.
Once the tomatoes are roasted, remove them from the oven and let cool slightly.
Spoon the salmon mixture evenly into the roasted tomato halves.
Serve immediately and enjoy!
Notes
No Salmon: Use tuna or sardines
Protein: As one serving, this recipe provides 39 g of protein– you could also split it into two servings.
