Salmon, Cannellini & Burst Tomato Bake

Ingredients

• 4 1/2 oz (130 g) cherry tomatoes
• 4 oz (120 g) canned cannellini
• 2 tsp (10 ml) extra-virgin olive oil
• 2 (6 g) garlic cloves
• 5 oz (140 g) salmon fillet
• 2 oz (60 g) fresh spinach
• 1 tsp (5 g) capers
• 1 tbsp (3 g) fresh basil

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Method

1. Heat the oven to 425°F (220°C). Toss the cherry tomatoes, drained cannellini, sliced garlic and half the olive oil in a 6-inch (15 cm) dish; roast 6 minutes, until the tomatoes soften.
2. Lay the salmon on top, brush with the rest of the oil and roast 10 minutes, until the tomatoes burst and the fish reads 145°F (63°C).
3. Lift the salmon off, stir the fresh spinach into the hot beans until it wilts.
4. Return the salmon, scatter the capers and tear the basil over. Keeps three days.