Oven‑Baked Salmon on Tomato Salad

Ingredients

• 400 g colorful cocktail tomatoes
• 2 sticks of celery stalks
• 2 fresh garlic cloves
• 3 tbsp olive oil
• Salt
• ground pepper
• 2 tbsp white balsamic vinegar
• 100 g pitted black olives
• 400 g salmon fillet (skinless)
• 1 tbsp Olive Oil
• 1 tsp Honey
• 1 tbsp soy sauce
• Pepper
• chili flakes

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heating.

2. 2.

   Wash the lemon, slice it and arrange on a parchment‑lined tray. Rinse the salmon, pat dry and place on the lemon slices. Whisk olive oil, honey, chili, soy sauce and pepper; brush over the salmon. Bake for about 10 minutes.

3. 3.

   For the salad, wash and halve the tomatoes. Wash, trim and slice the celery stalks; roughly chop the celery leaves. Peel and finely mince the garlic. Quickly sauté in hot oil. Add tomatoes and celery, season with salt and pepper, then remove from heat. Drizzle balsamic vinegar over, mix in celery leaves and olives, adjust seasoning.

4. 4.

   Plate the salad on a deep dish, top with the salmon, and serve immediately.