- 6 x 200g / 6½ oz pieces boneless salmon fillet
- 6 tbsp good-quality basil pesto
- 3 tbsp capers
- 18 cherry tomatoes
- finely grated zest of 1 lemon
- 2 tbsp olive oil
- salt and ground black pepper
Preheat oven to 220°C / 425°F and line a large, shallow baking dish with baking paper for easy clean-up.
Arrange salmon pieces in a single layer in the prepared baking dish. Spread about 1 tbsp pesto over each piece. Scatter the capers, tomatoes and lemon zest over the salmon, drizzle with olive oil and season with salt and pepper. Roast until just cooked through (6-8 minutes) and serve immediately.