Salmon with warm tomato salad and pesto rice

Ingredients for 4 servings:

• 800 g salmon fillet(s)
• 1 lemon(s), untreated
• olive oil
• rosemary
• Thyme
• Spice mix, Italian
• 1 cup rice
• Water
• 2 onions
• 2 spring onions
• 500 g cherry tomatoes
• 1 tsp, heaped cane sugar
• 1 shot of balsamic vinegar
• Salt (tomato seasoning salt)
• pine nuts
• Pesto Rosso

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the rice as usual. Mix the rosemary, thyme, and Italian seasoning with the oil. Brush an ovenproof dish with a little olive oil and place the thawed fish in it. Drizzle the fish with the marinade. Slice the lemon and arrange it on top of the salmon. Place in the oven at 150°-200°C fan for about 25 minutes. Dice the onions and slice the leek into rings. Sauté both in a pan with olive oil. Halve the tomatoes and add them to the pan. Don’t overcook the tomatoes, or they’ll become mushy and fall apart. When the skins start to peel off the tomatoes, put everything in a bowl. Add the brown sugar, balsamic vinegar, a little olive oil, tomato salt, and a few Italian herbs to taste, and sprinkle with the pine nuts. Drain the rice and toss with the pesto rosso. Remove the salmon from the oven and serve with the tomato salad, rice, and lemon zest on top.