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.