Pesto Baked Salmon and Warm Tomato Salsa

Meanwhile, cut the tomato into 1cm chunks. 

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

In a medium bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set your salad dressing aside.

Pat the salmon dry with kitchen paper. Season with salt and pepper.

Lay the fish onto a lined baking tray and spread the pesto over the top.

When the potatoes have 12 mins left, bake the fish on the top shelf until cooked, 10-15 mins. 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 sugar and olive oil for the salsa (see pantry both for amounts). 

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

Gently stir in the garlic and cook until fragrant, 30 secs. 

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

When everything's ready, add the baby leaves to your salad dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.