How to make it

  • Preheat the oven to 300.
  • Line a shallow baking dish with foil and smear with 1 tsp olive oil.
  • Sprinkle the salmon with salt and place it, skin side up, on the foil.
  • Bake for 12-15 minutes, until it's just starting to flake.
  • While the salmon is baking, sautee the leeks in a bit of olive oil with a good pinch of salt. When they are melty and tender remove from the heat and set aside.
  • Heap the tomatoes, capers and herbs onto a cutting board. Sprinkle with the other tsp of olive oil and a splash of vinegar. Chop everything together roughly to meld the flavors.
  • Divide the leeks between two plates. Remove the skin from the salmon and place a fillet over each serving of leeks. Top with the tomato mixture and serve, accompanied by wedges of lemon, if you like.

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