Balsamic roast salmon with sundried tomato salsa

Ingredients

• 1.3 kilogram side of salmon, skin on, pin bones removed, at room temperature
• 2 tablespoon balsamic vinegar
• 2 tablespoon olive oil
• salt and freshly ground black pepper
• 1/2 cup sundried tomatoes, roughly chopped
• 1/4 cup capers, drained
• 1/4 cup gherkins, chopped
• 1/3 cup flat-leaf parsley, chopped
• lemon wedges to serve