Baked Salmon with Tomato Vinaigrette Recipe

Baked Salmon with Tomato Vinaigrette Recipe

• 800g salmon fillet, skinned and boned

• 6 tablespoons extra virgin olive oil

• 1 small clove garlic, finely chopped

• zest and juice of 1 lemon

• 250g cherry tomatoes, halved

• ½ cup pitted Kalamata olives

• 2 tablespoons capers

• handful each basil and dill leaves

Preheat the oven to 200°C

Line a large shallow oven tray with baking paper

Brush the salmon on each side with 1 tablespoon of the oil.

Place on the paper-lined tray

Season with salt and freshly ground black pepper.

Place in the oven for 15 minutes or until just cooked through.

Remove from the oven and slide onto a platter

Put the remaining oil, garlic, zest, juice, tomatoes, olives and capers into a bowl, mix well, taste and season well with salt and freshly ground black pepper.

Just before serving stir in the basil and dill leaves and spoon over the salmon.

Serves 4-6.