Ingredients

• 8 plum tomatoes
• 1½ tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 3 sprigs fresh thyme
• picked and chopped
• 4 x 175g/6oz salmon fillets
• skin on
• salt and freshly ground black pepper
• 1 lemon
• juice only
• ½ tsp chilli flakes
• 1 tbsp olive oil
• 2 heads fennel
• thinly sliced
• 400g/14oz can of flageolet beans
• drained and rinsed
• 1 red onion
• thinly sliced
• 2 red chillies
• thinly sliced
• small handful fresh flatleaf parsley
• 2 tbsp lemon juice
• salt and freshly ground black pepper
• 2 tbsp soy sauce
• 1½ tbsp extra virgin olive oil
• 1 tbsp truffle oil
• 2 tbsp lemon juice

Directions

• Preheat the oven to 180C/365F/Gas 4.
• Line a baking tray with baking parchment.
• Cut the tomatoes in half lengthways and place onto the lined tray
• cut-side up.
• Drizzle with olive oil
• season lightly with salt and freshly ground black pepper. Sprinkle with the thyme leaves and place into the oven to roast for about 1½ hours
• until they colour and shrink a little (if after an hour the tomatoes start to colour too much
• cover them with foil).
• Increase the oven temperature to 200C/400F/Gas 6.
• Season the salmon fillets with salt and freshly ground black pepper
• the chilli flakes and lemon juice.
• Place an ovenproof frying pan onto a high heat and add the olive oil. When very hot
• place the salmon into the pan
• skin-side down
• and fry for 2-3 minutes
• until the skin is crisp and browned.
• Turn the salmon over and transfer to the oven to bake for 5-8 minutes
• or until the salmon is completely cooked through.
• To make the salad
• place the fennel in iced water to crisp up.
• Mix the beans with the sliced onion
• chilli
• parsley leaves and lemon juice and season lightly with salt and freshly ground black pepper.
• For the dressing
• mix together the soy sauce
• olive oil
• truffle oil and lemon juice in a large bowl.
• Drain the fennel and add to the dressing. Mix well and season
• to taste
• with salt and freshly ground black pepper.
• Divide the bean salad between four plates and sit the tomato halves on top. Place the salmon on top of the tomatoes and place a spoonful of fennel salad on top.