Roasted salmon with cherry tomato vinaigrette

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Preheat the oven to 220C/425F/Gas 7.
Sear the salmon on a hot griddle pan, turning once to lightly brown on each side. Transfer to the oven for three minutes to finish. Remove and set aside.
Place the tomatoes, dressed with a teaspoon of olive oil into a roasting tin and roast for five minutes. Remove from the oven and drain off any juices into a bowl. Place the tomatoes in a warm dish.
Add the juice from the tinned tomatoes, the basil and olive oil to the bowl of roasted tomato juice.
Pour over the roasted tomatoes and serve.

handful fresh basil, chopped

200g/7oz tinned cherry tomatoes, strained and rinsed, juice reserved

2 tbsp olive oil

1 tbsp olive oil

100g3Â½oz skinless salmon fillet,

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