Mediterranean Summer Salmon

INGREDIENTS:

• 2 thick salmon fillets
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 340g mixed cherry tomatoes, whole
• 12 olives, pitted and halved
• 2 tablespoons nonpareilles capers
• 1 lemon, juice
• 1 lemon, sliced
• A handful fresh oregano leaves, roughly chopped
• A handful fresh flat leaf parsley, roughly chopped
• Freshly ground black pepper and sea salt to taste

METHOD:

1. Heat the oven to 200°C / fan 180°C and prepare a Denby square dish with a splash of olive oil.
2. Meanwhile, prepare the cherry tomatoes, olives, lemon juice and herbs.
3. Cut 4 or 5 incisions into the salmon skin, scoring lightly. Sprinkle with salt and pepper. Set to one side.
4. Add the salmon fillets into the Denby square oven dish along with the olives, cherry tomatoes, capers, half of the chopped herbs and lemon juice. Add sliced lemon pieces on top of the salmon and drizzle with extra virgin olive oil.
5. Place in the oven for 15 to 20 minutes, or until the salmon flakes easily with a fork.
6. Serve sprinkled with the remaining chopped herbs and a glass of rosé wine. Enjoy!