Mediterranean Salmon with Olives and Capers

Preheat the oven to 200°C / Gas Mark 6. Scatter the cherry tomatoes, olives, capers and garlic across a large baking tray, drizzle with 3 tablespoons of olive oil and season well.

Roast for 10 minutes until the tomatoes begin to collapse and the garlic softens.

Lay the salmon fillets over the tomato mixture, drizzle with the remaining olive oil and scatter with dried oregano and lemon juice.

Bake for 10–12 minutes until the salmon is just cooked through and flakes easily.

Tear the basil over the top and serve directly from the tray.