- 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
- Bowl
- Food processor (optional)
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
While the salmon grills, pour the remaining red wine vinegar over the courgette ribbons. Toss with the salad leaves and some seasoning.
- 7.
Serve the salmon with the tomato and olive sauce with the courgette salad on the side.
- Tip
Black gold
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.