- 1 courgette
- 1 red pepper
- 4 tomatoes
- 2 tbsp red wine vinegar
- A handful of rosemary
- 2 tbsp black olives
- 1 garlic clove
- 2 salmon fillets
- 2 large handfuls of peppery salad mix
- Sea salt and freshly ground pepper
- Baking dish
- Food processor (optional)
Heat your oven to 200°C/Fan 180°C/Gas 6. Use a veg peeler to peel ribbons off the courgette, turning the courgette as you go till you get down to the seeded core. Finely chop the core and add to a baking dish. Set the ribbons aside in a bowl.
Halve the red pepper and scoop out the seeds and any white bits. Roughly chop the pepper and the tomatoes, then put them in the baking dish.
Pour over 1 tbsp of the red wine vinegar. Add the rosemary sprigs and 2 tbsp of the olives. Season and toss together. Drop in the unpeeled garlic clove. Roast for 30 mins till charred and soft. Lift out the garlic clove. Use a fork to press the flesh from its skin.
Scoop the roast veg and garlic flesh into a food processor. Blitz till smooth. (No processor? Lightly mash the veg with a masher for a chunkier but equally delicious sauce.) Tip the sauce back into the baking dish. Preheat the grill to its highest setting.
Place the salmon fillets in the sauce, skin-side up. Slide under the grill and cook for 6 mins. Check the salmon is cooked through by carefully inserting a knife. It should be dark pink and flaky.
While the salmon grills, pour the remaining red wine vinegar over the courgette ribbons. Toss with the salad leaves and some seasoning.
Serve the salmon with the tomato and olive sauce with the courgette salad on the side.
Store your leftover olives in the fridge for a few days, or tip them into a sterilised jar with some peeled garlic cloves, sliced chillies and herb sprigs. Pour in enough olive oil to cover and they’ll keep for a few months.