4 salmon fillets, about 800g, skin-on and well trimmed (organic farmed salmon is best)
9 marinated tomatoes, on vine
18 black olives, preferably Niçoise, pitted
18 basil leaves
1 tbsp garlic infused oil
4 tbsp olive oil
Heat oven to 200C/fan 180C/gas 6. Drizzle .
Place the salmon fillets, vine tomatoes and olives on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle half the olive oil.
Roast in the oven for 20 mins until just cooked.
While roasted tear the basil leaves and mix with olive oil, garlic infused oil and freshly squeezed lemon to taste, then set aside.
Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely.
Drizzle the basil oil over the fish, tomatoes and olives.
Recipe adapted from: Good Food