Traditional Salmon



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



You can find us in the salad dressing aisle of your favourite supermarket