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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion
  • 1 Tbsp capers
  • 1 celery stick chopped
  • 3 tomato on the vine
  • 1 tsp Italian mixed herbs
  • 3 Tbsp balsamic vinegar
  • 4 salmon fillets
  • Pinches of black cumin seeds
  • 2 handful of wild rocket leaves
  • Chopped Parsley
  • Salt and pepper

Method
 

  1. Chop the onion and celery.
  2. 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.
  3. Add the tomatoes, then scatter the herbs on top. Drizzle with half of the balsamic vinegar.
  4. Put a lid on and sauté for another 5 minutes or so, until the tomatoes are tender and start bursting.
  5. 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.
  6. Put the lid on and steam for 5-8 minutes over low heat.
  7. Scatter the rocket leaves on two or four plates then put the tomatoes and salmon steaks on top. Drizzle with the jus.
  8. Serve with chopped parsley.