Tomatoes – Herbs – Salmon

Ingredients for 2 servings:

• 2 portions of salmon fillet(s), frozen or fresh, approx. 200 g each
• 6 olives, pickled in herbs, with the herb oil
• 1 tbsp capers
• 2 tbsp parsley, frozen or freshly chopped
• 10 cherry tomatoes
• 1 tsp, heaped herbs de Provence (dried)
• 2 garlic cloves
• 1 tbsp balsamic vinegar, white
• olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 180°C (top/bottom heat), 160°C (fan oven), and gas mark 3. Wash the two fillets, pat dry, and place them in a baking dish (defrost frozen fillets for about 30 minutes beforehand). Finely dice the olives and garlic, mix well with the capers, parsley, and herbs, and season with salt and pepper. Cut the tomatoes into 4 slices each and arrange them in a flake-like pattern on the fillets. Spread the herb mixture on top and drizzle with balsamic vinegar and olive oil. Bake on the middle rack for about 20 minutes. Baste the fillets occasionally with any excess liquid. Fresh Italian white bread goes well with this dish.