Recipe - Grilled Salmon And Mixed Summer Vegetables Yellow Tomato And Lemon

4 200 g; (78oz) pieces of
; salamon fillet
Salt and pepper
20 ml Vegetable oil; (3/4oz)

SAUCE
Olive oil for frying
3 Finely chopped garlic cloves
3 Finely chopped tomatoes
1 Finely chopped spring onion
Seasoning
1 Broccoli

Pasta: you can buy squid ink sachets from a good fishmonger ... or use your
favourite pasta

Preheat the oven to 240øC/475øF/gas mark 9.

Season the pieces of salmon fillet with salt and pepper. Heat a nonstick
frying pan, then add oil. Put the salmon in the pan and sear on each side
for 30 seconds.

Transfer the fish to a baking tray, then roast for 68 minutes until the
fish flakes, but is still a little pink in the centre. Allow to rest for 2
minutes.

Transfer the fish to warm plates and spoon over the sauce.

Cook the broccoli with the pasta for about 5 minutes.

Pour some oil in the pan, add the garlic, tomatoes and spring onions. Fry
on a low heat for 5 minutes, add the broccoli at the last minute.

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