ROASTED SALMON WITH CHERRY TOMATO VINAIGRETTE
Ingredients
- 100g3½oz skinless salmon fillet
- 200g/7oz tinned cherry tomatoes
- strained and rinsed
- juice reserved
- 1 tbsp olive oil
- handful fresh basil
- chopped
- 2 tbsp olive oil
Directions
- Preheat the oven to 220C/425F/Gas 7.
- Sear the salmon on a hot griddle pan
- turning once to lightly brown on each side. Transfer to the oven for three minutes to finish. Remove and set aside.
- Place the tomatoes
- dressed with a teaspoon of olive oil into a roasting tin and roast for five minutes. Remove from the oven and drain off any juices into a bowl. Place the tomatoes in a warm dish.
- Add the juice from the tinned tomatoes
- the basil and olive oil to the bowl of roasted tomato juice.
- Pour over the roasted tomatoes and serve.
