Salmon alla puttanesca

Ingredients

• 1 kg cherry tomatoes
• 3 garlic cloves
• 2 red peppers
• 3 tbsp Olive oil
• 150 g black olives (drained, pitted)
• 30 g capers (jarred; 2 tbsp)
• 5 tbsp lemon juice
• salt
• pepper
• 1 tbsp honey
• 640 g salmon fillet (8 salmon fillets)
• 10 g Parsley (0.5 bunch)

Instructions

1. 1.

   Wash and quarter the tomatoes. Peel and slice the garlic. Halve, deseed, wash, and slice the peppers lengthwise into rings. Heat olive oil in a large pan. Sauté the tomatoes for about 3 minutes over medium heat, stirring occasionally.

2. 2.

   Add garlic, peppers, olives, and capers to the tomatoes and simmer for 5 minutes over medium heat. Then add 200 ml of water and simmer for another 7 minutes over low heat.

3. 3.

   Add lemon juice to the tomatoes. Season the tomatoes with salt, pepper, and honey.

4. 4.

   Rinse the salmon pieces, place them on top of the tomatoes, and simmer for about 5 minutes covered.

5. 5.

   Remove the pan from the heat and let it rest for 4 minutes. Meanwhile, wash, dry, shake, and chop the parsley. Sprinkle the salmon with parsley before serving.