Salmon Fillet with Tomato Salsa

Ingredients

• 600 g ripe tomatoes
• 4 Spring Onions
• 1 lemon
• 30 g dill (1 bunch)
• 2 Garlic cloves
• 2 tbsp olive oil
• 4 tbsp vegetable broth
• Salt
• Pepper
• 500 g salmon fillet

Instructions

1. 1.

   For the salsa, blanch the tomatoes, shock them in cold water, peel, quarter, seed and dice the flesh. Wash the spring onions, shake dry, trim and slice into thin rings. Squeeze the lemon.

2. 2.

   Wash the dill, shake dry, pluck the tips from the stems and roughly chop. Peel the garlic and finely dice it.

3. 3.

   Heat the oil in a pan and sauté the garlic until translucent. Add the spring onions, tomatoes and dill, stir, then deglaze with 1–2 tbsp lemon juice and broth. Season with salt and pepper, remove from heat and let cool.

4. 4.

   Meanwhile rinse the salmon fillet under cold water, pat dry and cut into four equal pieces. Place each piece on a sheet of foil, drizzle with remaining lemon juice and season with salt and pepper. Seal the foil parcels and bake in a preheated oven at 220 °C (200 °C fan) for 20–25 minutes.

5. 5.

   Remove the cooked fish, arrange it on plates with the salsa and serve immediately.