1 x cherry tomatoes on the vine
1 x Tasmanian Salmon cutlet
1 x clove of garlic
1/4 cup Olive Oil
250g Calamata Olives or mixed olives of your choice
Red Kellys Traditional Tangy Dressing
Pre-heat oven to 180°C.
Place Vine ripened Cherry Tomatoes in try with a little olive oil until soft and browned.
In a hot frying pan place chopped garlic, oil and add olives until softened.
Brush Salmon with oil on both sides and place onto hot pan skin side down and cook for 2-3 minutes or until skin is crispy, turn and cook of a further 2-3 on other side or until cooked to your liking.
Transfer to plate and cover with foil to keep warm.
Arrange in a plate surrounded with roasted tomatoes and warm olives.
Drizzle a good amount of Smooth Tangy Traditional dressing over the salmon