Baked salmon with herbs

Preheat the oven to 200 °C. Finely chop the garlic, zest half the lemon and squeeze its juice. Mix the oil, garlic, herbs, zest and juice.

Pat the fillets dry, season with salt and pepper and brush the marinade over all sides.

Place the salmon skin-side down in a baking dish and scatter the halved cherry tomatoes around it. Top with thin slices of the remaining half lemon.

Bake for 12–15 minutes, until the flesh at the thickest part is opaque and flakes easily with a fork.

Give thick fillets (3 cm or more) an extra 3–5 minutes, but don't overbake: salmon dries out quickly.

Let the fish rest for 2 minutes, then plate it with the tomatoes and spoon over the pan juices. Enjoy!