Salmon roasted with cherry tomatoes - The Jewish Chronicle
A healthy, tasty way to serve salmon, with the bonus of an Italian flavour
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Ingredients
- 4 x 150-200g fresh salmon fillets, skinned
- 4-5 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 2 tbsp flat leaf parsley, finely chopped
- 2 tbsp chives, finely chopped
- 2 anchovy fillets
- Splash of white wine
- 16 cherry tomatoes (approx 200g), quartered
- Salt
- freshly ground black pepper
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