ROAST TOMATO & SALMON

Roasted tomatoes and salmon create a legendary culinary pairing that I thoroughly enjoy for so many reasons.

The flavours of roasted tomatoes offer a sweet, slightly tangy undertone that perfectly complements the rich, buttery texture of salmon. The roasting process brings out the natural sweetness of the tomatoes, enhancing their flavour and resulting in a caramelised exterior that adds depth to the dish.

The preparation is simple and versatile. Roasting tomatoes can be done with minimal effort—just toss them in olive oil, season with salt and pepper, and let the oven do the work. This method also allows for personalisation; herbs like basil or thyme can easily be added for extra flavour.

The visual appeal of this dish is undeniable. The vibrant red of the roasted tomatoes against the pink of the salmon creates a pleasing presentation that is very much you eat with your eyes first energy.

My recipe is full proof when it comes to cooking a perfectly flaky fall apart salmon side. The 20 minutes at 150 degrees celcius has never let me down, and you can definitely just use this cooking technique and add in whatever toppings you like for a quick dinner.

ROAST TOMATO & SALMON

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ROAST TOMATO & SALMON 〰️

5 plump tomatoes (halved)

2 large shallots (halved, skin removed)

4 garlic cloves (skin removed)

100gm pitted kalamata olives

20 sprigs fresh thyme

Salt + Pepper + EVOO

2 tbl sp balsamic vinegar

1 skinless salmon side

2 tbl togarashi (Japanese spice seasoning)

1 tbl sp paprika

Chilli oil crunch

Garnish: dill fronds

Preheat oven to 220 degrees Celsius fan forced.

  1. In long large baking tray add in tomatoes, shallots, garlic cloves, kalamata olives, fresh thyme, big pinch salt, few cracks black pepper and 1/4 cup EVOO. Mix all together until everything is properly covered and make sure tomatoes halves are insides facing up. Place into oven for 40-45 minutes, looking for nice colour on tomatoes.

  2. Remove tomatoes from oven and lower temperature down to 150 degrees Celsius.

  3. Remove thyme sprig sticks and toss. Take out tomatoes, shallots, garlic and olive out of tray and place onto chopping board to cool down.

  4. In the same tray add in togarashi and paprika and mix other with the leftover juices and bit more oil if you need it., Marinade the salmon all over with it and place into oven and cook for 20 minutes flat. Once cooked remove from oven and allow to rest for a few minutes.

  5. Smoosh together roasted garlic on the chopping board before chopping together tomatoes, shallots, olives and garlic, keep chopping until you have a rich salsa consistency. Add to bowl, add in balsamic vinegar, season with salt and glug of EVOO. Mix together.

  6. To plate, tear the salmon into large chunks, top with roasted tomato salsa, add the chilli oil crunch over the top to your spice level and finish with dill fronds.