Amanda Laird: Salmon with roasted fennel and tomato shallot vinaigrette

Picture / Babiche Martens

Serves 4

4 x 200g salmon fillet, boned
4 small fennel bulbs, ends trimmed
Salt and freshly ground pepper
Olive oil for roasting, plus 150 ml for vinaigrette
2 vine-ripened tomatoes
Juice of two lemons
1/2 tsp caster sugar
1 or 2 shallots, finely diced

1. Preheat oven to 200C. Place fennel on oven tray or dish, drizzle with olive oil, season and roast for 20 minutes, turning once.

2. Repeat the process with the salmon, you can use the same tray, depending on size. Roast for 10 minutes.

3. Score the ends of the tomatoes and submerge in boiling water. Remove after 5 minutes, cool, peel and finely dice, discarding the seeds.

4. Heat olive oil, shallots, lemon juice, sugar and gently stir until sugar is dissolved. Season and add tomatoes. Turn off heat and spoon over plated salmon.