This is such a great and easy way to serve roasted salmon. Plus, it looks and tastes so summery and delicious. I was served something similar to this, at a hotel in London. It looked far more refined than mine but it tasted more or less the same. Actually, the addition of mint and oregano make this more aromatic and fresh. The olives are the star if you ask me and they work so well with the salmon. The olive oil and balsamic vinegar helps release the juices from the cherry tomatoes and this creates a fresh and bright dressing for the fish. Just spoon it over before serving and there you have it. An easy, healthy and delicious meal.
- 2 cups cherry tomatoes, chopped in 4 pieces each (I like to cut little circles)
- ½ cup Kalamata olives, pitted and chopped
- ¼ cup fresh coriander, chopped
- 1 spring onion, sliced
- 2 Tbs capers, drained
- 1 Tbs fresh mint leaves
- 1 tsp dried oregano
- 2 Tbs olive oil
- 2 tsp balsamic vinegar
- 1 tsp honey
- 4 Salmon fillets, with or without skin, it doesn’t really matter
- Salt and pepper
Preheat oven to 175 C. In a large bowl put the cherry tomatoes, olives, coriander, spring onion, capers, mint and oregano. Drizzle the olive oil, balsamic vinegar and honey. Mix with a spoon and set aside for 10 minutes to let the tomatoes release their juices.
Drizzle a little bit of olive oil in a baking pan. Place the salmon fillets, skin side down in the pan. Season with salt and pepper. Bake fillets for 15 minutes. Take salmon out of the oven and put in a serving platter. Spoon over some of the cherry tomato salad, serving any extra on the side, for your guests to serve themselves. Serve at once.