Cut the cherry tomatoes in half and season them with 2 garlic cloves, salt, and half of the spices, then add plenty of extra virgin olive oil. Mix well and let them flavor.
Place the salmon fillets in a baking tray lined with parchment paper.
Pour over the seasoned cherry tomatoes, Taggiasca olives, and capers on top of the salmon.
Season the salmon with extra virgin olive oil, salt, and the remaining spices.
Bake in a preheated conventional oven at 230° for about 20 minutes.
Baking tray
Parchment paper
Store in the refrigerator for up to 48 hours.
Serve with a glass of vermentino and some pane carasau.
Italia
| Energy (kcal) | 99.03 |
| Carbohydrates (g) | 3.36 |
| of which Sugars (g) | 3.11 |
| Fat (g) | 5.97 |
| of which Saturates (g) | 1.35 |
| Protein (g) | 7.94 |
| Fiber (g) | 1.05 |
| Sale (g) | 0.15 |
