Ingredients for 2 people

  • 350g cherry tomatoes, halved
  • 1 tbsp capers, drained
  • 2 tbsps Rosé Sweet Vinegar
  • 5 tbsps extra virgin olive oil, divided
  • 4 salmon fillets, skin on
  • salt and pepper
  • fresh parsley, finely chopped

For the recipe

Preheat the oven to 220 degrees C. Toss the tomatoes, capers, vinegar, salt, and pepper in a small bowl. Using an ovenproof frying pan, heat 1 tbsp of the olive oil over a medium high heat. Season the salmon on both sides with salt and pepper. Add the salmon to the pan, skin side up. Cook until well browned on the bottom, (this should take three to four minutes. Flip the salmon over, and transfer the pan to the oven. Roast about seven minutes or until the salmon is cooked through. Remove the salmon and transfer to plates, then put the pan over a medium high heat. Add tomato mixture and remaining oil. Cook until tomatoes soften, (about two to three minutes). then spoon the tomato sauce over the salmon and garnish with chopped fresh parsley to serve.