Baked salmon tail with capers and grape tomatoes

This baked salmon tail with capers and grape tomatoes is perfect for a light lunch or diner. It serves 5 people.  You can bake a slice of salmon the same way if you want.  We generally get the salmon tails from the fish market, I have also seen them at some grocers vacuumed packed.

I did not get the time to take a nice shot when the dish was cooked, but you can guess it was yummy!

Ingredients:

• One salmon tail
• 2 tablespoons of capers
• 1 long tomato grape (1 punnet)
• 1 carrot peeled and sliced
• Salt, pepper, olive oil
• 1/2 cup white wine
• Fresh rosemary

Method

1. Pre-heat oven at 180°C.
2. Place the salmon in a large sheet of baking paper in a roasting tray, you want to aim at keeping the juices close to the fish (i.e. no leak).  Place wine, rosemary, tomatoes and carrot in the tray.  Season with the salt and pepper.  Drizzle olive oil over salmon and tomatoes.  Add the capers.
3. Bring back the baking paper more or less over the fish.
4. Place in the oven. After 20 min baste the fish with the juices.
5. Cook until the fresh pulls apart when inserting a knife along the main bone. Do not overcook.
6. Serve with Steamed broccoli or beans and a green salad.