Serves 6

Ingredients

Salmon

• 1–1.5kg salmon side
• ¼ cup extra virgin olive oil
• 10 anchovies, finely chopped
• 2 tbsp tomato paste
• 2 tsp oregano
• 5 garlic cloves, crushed
• 1 large lemon, thinly sliced
• 250g cherry tomatoes
• 2 leeks, chopped

Salsa (to serve)

• 20 whole pitted kalamata olives
• 4 tbsp capers
• Handful fresh basil, roughly chopped
• Handful fresh parsley, roughly chopped
• ½ lemon, juiced

Method

1. In a small pan, heat olive oil and anchovies for a few minutes until softened.
2. Stir in tomato paste and add a splash of water to form a thin sauce.
3. Remove from heat, stir in oregano and garlic. Let cool completely.
4. Prepare salsa ingredients in a bowl and set aside.
5. Preheat oven to 200°C.
6. Line a baking tray with baking paper.
7. Arrange lemon slices on the tray, place salmon skin-side down on top.
8. Scatter cherry tomatoes and leeks around the salmon.
9. Spoon and spread tomato mixture over salmon.
10. Bake for 20 minutes or until just cooked through.
11. Remove from oven, top with salsa and serve.

Serving suggestion

Serve with a salad or steamed greens and your choice of complex carbohydrates such as potatoes, rice or pasta.

Tatiana Bedikian – Accredited Practising Dietitian (APD)
BODY FUSION – LANE COVE AND HUNTERS HILL
0422 297 721