Baked Salmon Peperonata

Ingredients

• 4 Tbsp Cobram Estate Light Extra Virgin Olive Oil
• ¼ onion, diced
• 2 sprigs of lemon thyme
• 1 red capsicum, seeds removed, then cut into 1 cm strips
• 1 green capsicum, seeds removed, then cut into 1 cm strips
• 1 tomato, peeled and diced
• Salt and freshly ground black pepper
• 2 anchovy fillets, finely chopped
• 8 black olives, pitted
• ½ clove garlic, chopped
• 4 pieces of salmon fillet, each about 150g
• Juice of ½ lemon

Method

1. Heat 3 Tbsp Cobram Estate Light Extra Virgin Olive Oil in a pan on medium heat. Add onion and stir for a few minutes. Add thyme and red and green capsicum strips and cook on low heat until capsicum is soft. Half way through the cooking, add diced tomato and a little salt and pepper. When the vegetables are cooked, add the chopped anchovy fillets, olives and garlic.
2. Preheat oven to 100°C.
3. Brush salmon on both sides with remaining Cobram Estate Light Extra Virgin Olive Oil and season with salt and pepper. Place salmon on a tray lined with baking paper and bake in preheated oven for about 20 minutes.
4. Place salmon on plates and drizzle with a little lemon juice. Spoon capsicum on top and serve.