- 1 tbsp olive oil
- 4 pieces skinless salmon fillet (150g each)
- salt and freshly ground black pepper
- 1 large can (800g) whole tomatoes in juice
- 1 small onion, chopped
- 1⁄4 cup kalamata olives, chopped
- 1 tbsp capers, drained and chopped
- 3 medium baby marrows (250g each)
- 1 tbsp fresh lemon juice
- In a 30cm frying pan, heat oil on medium-high until hot. Evenly season salmon on both sides with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Add salmon to frying pan and cook for 3 minutes. Reduce heat to medium; turn salmon over and cook for 3 to 5 minutes longer or until opaque throughout.
- Meanwhile, drain tomatoes, reserving 1⁄4 cup juice. Chop tomatoes.
- Transfer salmon to plate; cover with foil to keep warm. To the frying pan, add onion and cook for 5 minutes or until tender. Stir in tomatoes with reserved juice; heat to boiling. Cook for 2 minutes or until sauce thickens, stirring. Remove from heat; stir in olives and capers.
- While tomato sauce is cooking, cut each baby marrow lengthwise in half, then cut crosswise into 0,7cm-thick slices.
- In a medium bowl, place baby marrows and 2 tablespoons water. Cover with pierced cling wrap and cook in microwave on high for 5 minutes or until just fork-tender. Drain baby marrows; add lemon juice and toss to combine.
- Place salmon on individual plates; top with tomato-olive-caper mixture and serve with baby marrows.