Ingredients

• 2 x 150g salmon fillets
• 1 punnet cherry tomatoes, halved
• 2 tsp fresh thyme (parsley or basil can also be used)
• Extra virgin olive oil spray
• Juice of 1 lemon
• Cracked black pepper to taste
• 2 medium zucchini

Method

1. Preheat the oven to 200°C.
2. Pat the salmon dry with a paper towel and place into a baking dish with the cherry tomatoes and thyme.
3. Spray salmon and tomatoes with the extra virgin olive oil.
4. Season the salmon with ground black pepper and lemon juice.
5. Roast the salmon for 10-15 minutes or until the salmon is cooked and the cherry tomatoes have softened.
6. To check that the salmon is cooked, insert a knife into the salmon and look to see that the flesh flakes away nicely.
7. Using a vegetable peeler, make zucchini ribbons by drawing the peeler the length of each zucchini and getting nice thin slices.
8. Spray lightly with the extra virgin olive oil and pan-fry for 2 minutes.
9. Serve roast salmon and cherry tomatoes with zucchini ribbons on top and a side salad.