Salmon and Tomatoes

This evening I wasn't sure what to make for dinner. I had some frozen salmon and some tomatoes so I did a Google search for "salmon" and "tomatoes." I tried a random recipe and it was amazingly tasty. I'll share it with you. I didn't have any parsley on hand and instead of garlic oil, I just added crushed garlic to the olive oil. It was still very, very delicious without those things. Sometimes you have to improvise!

INGREDIENTS
2 1/2 tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
1/2 teaspoon dried dill weed
1/4 teaspoon paprika to taste
2 fresh tomatoes, diced
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons butter

DIRECTIONS
Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart.

Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.

Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.