Salmon with Roasted Tomatoes

I made this for dinner last night and I am quite looking forward to the leftovers!

*this recipe works for around 2-4 people, so reduce or add as necessary.

Ingredients for roasted tomatoes and salmon oil:

6 plum tomatoes cut in quarters (I did a mixture of plum, cherry and heirloom to give colour)

1 tsp sugar

3/4 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1/3 cup extra virgin olive oil

3 garlic cloves minced

a handful of fresh basil leaves chopped

a few sprigs of thyme (chop all or remove leaves if you have the patience)

2 teaspoons lemon zest

2 tablespoons lemon juice

Heat oven to 300 F.

Toss the tomatoes in a shallow pan with sugar, salt and pepper. Add the remaining ingredients and toss gently. Roast the tomatoes for approximately 30-45 minutes until tender.

Take the pan out of the oven and prop one side up so that the oil and juices run to one side. Set aside while preparing the salmon.

Preheat oven to 390 F.

Lay foil down in a shallow pan before adding the salmon (I do this for easier clean up).

Ingredients:

1-2 shallots thinly sliced

1/3 cup of white wine

1-2 teaspoons of chopped jalapeno peppers

(instead of the wine and jalapenos I used a dessert wine with a chili in it, this may be hard to find so either works)

Sprinkle the shallots and jalapenos over the salmon, then add the white wine. Allow to marinate for approximately 30 minutes. Now add the oil and juices that have separated from the roasted tomatoes.

Put in the oven for approximately 10 minutes or until the salmon is almost cooked through. Now add the roasted tomatoes on top of the salmon. Put back in the oven for another 2-5 minutes, long enough to finish cooking and heat the tomatoes back up. You can serve this right on the dinning table as it looks beautiful. Maybe add a sprinkling of fresh chopped basil on top for more colour (the cooked basil will be a bit black).