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.