Sun-Dried Tomato Salmon and Greek Style Pasta Salad

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. 

Once browned, bake the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

While the salmon bake, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the salmon tray until soft, 10-12 mins.

Meanwhile, halve, peel and thinly slice the red onion.

When the salmon is baking, put the frying pan on medium heat with a drizzle of oil.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the sugar for the onion (see pantry for amount) and cook until caramelised, 1-2 mins more.

Meanwhile, trim the cucumber, then halve lengthways. Cut into roughly 2cm chunks. Cut the tomatoes into 2cm chunks.

In a large bowl, combine the balsamic vinegar, dried oregano and the oil for the dressing (see pantry for amount). Season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it into the dressing.

When the salmon is cooked, remove from your oven, spoon over the sun-dried tomato paste and drizzle over the honey (see pantry for amount). Turn to coat, carefully cover with foil to keep warm.

When everything's ready, add the cucumber, tomato, caramelised onion, cooked pasta and rocket to the salad dressing and toss together. Crumble in half the Greek style salad cheese.