Oven Baked Salmon and Warm Tomato Salsa

Meanwhile, zest and halve the lemon. Chop the tomatoes into 1cm chunks. 

Peel and grate the garlic (or use a garlic press).

Put the pesto into a medium bowl and add a squeeze of lemon juice. Mix in the olive oil for the dressing (see pantry for amount), then set aside.

Pat the salmon dry with kitchen paper. Season with salt and pepper. Lay the fish skin-side down, onto a lined baking tray.

When the potatoes have 12 mins left, bake the fish on the middle shelf for 10-15 mins until cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, pop a frying pan on medium heat and add the olive oil for the salsa (see pantry for amount). 

Once hot, add the chopped tomato and cook until just warmed through, 1-2 mins.

Gently stir in the garlic and lemon zest and cook until fragrant, 30 secs. Squeeze in some lemon juice and season with salt and pepper.

Taste and season again if needed, then remove from the heat.

When everything's ready, add the baby leaves to your pesto dressing and toss to coat.