Ingredients
500g skinless salmon fillet
10 vine cherry tomatoes
1⁄4 cup EVOO
1 red onion
1 lemon, zest and juice
6 chat potatoes cooked
100g green beans blanched
6 soft boiled quail eggs
6 slices of anchovies
1⁄2 bunch of flat leaf parsley
50g kalamata olives salt
Method
1. Preheat oven to 130c.
2. Place salmon and tomatoes in a baking tray and cover with EVOO, cut the red onion into wedges and add to the tray, add the zest and the juice of 1 lemon and sprinkle with salt.
3. Place in a 130c oven for 15-20 minutes until salmon is medium-rare.
4. Place the salmon on a platter, with potatoes cut into slices, with green beans, eggs halved, anchovies, and a nice confetti of parsley and olives.
Wine Match: Josef Chromy Cuvée NV & Son of a Bull Pipers River Pinot Noir 2018.
For more inspiration, check out My Market Kitchen's dedicated recipe page here: wselect.rs/MMK-Recipes