Balsamic salmon and tomato bake
This balsamic salmon and tomato bake is super easy to make, perfect for a laid back supper or lunch. I made this dish, using Italian pomodorino tomatoes on the vine, which are small, sweet cherry tomatoes – but you can use similar ones, if you don’t have it. Serve it with pasta, gnocchi or boiled potatoes.
Ingredients
Method
- Chop the onion and celery.
- Heat half of the oil the oil and gently sauté the onion and celery for 5 minutes, then add the capers and cook for another minute.
- Add the tomatoes, then scatter the herbs on top. Drizzle with half of the balsamic vinegar.
- Put a lid on and sauté for another 5 minutes or so, until the tomatoes are tender and start bursting.
- Place the salmon fillets on top. Season with salt & pepper, then drizzle the fish with the remaining oil and balsamic. Sprinkle the black cumin seeds on top.
- Put the lid on and steam for 5-8 minutes over low heat.
- Scatter the rocket leaves on two or four plates then put the tomatoes and salmon steaks on top. Drizzle with the jus.
- Serve with chopped parsley.