Almond and Basil Baked Salmon with Heritage Tomatoes and Burrata

We can finally get our hands on beautiful heritage tomatoes in different varieties, shapes and colours. Dress them with the best olive oil and sherry vinegar you can find, flaky sea salt, freshly cracked black pepper and some basil leaves and job’s a goddun. Pair with a half side of salmon covered with a basil and almond topping (basically a thick pesto). Feel free to use fillets if you can’t get hold of a bigger piece. Works well as a part of a bigger spread too. A little, trick to a really creamy burrata, except buying good quality, is to add the whole cheese (still in its packaging) to a bowl of warm water.

For the Salmon

500 g salmon

One bunch of fresh basil

1 lemon, juice and lemon

2 garlic cloves

50g almonds

50g parmesan finely grated

Olive oil

Salt and pepper

For the Tomatoes

500g mixed heritage tomatoes

2 balls of burrata

Your best olive oil

Sherry vinegar

Salt and pepper

A few basil leaves

Heat up your oven to 180 degrees. Dress an ovenproof dish with parchment paper, just so your fish doesn’t stick.

In a bowl, add almonds and mix them into smaller pieces using a hand mixer and add the remaining ingredients. Wizz to a thick paste and drizzle in a couple of tablespoons of olive oil. You don’t want it to be runny as you want the paste to bake on top of the fish and not slide off. Season with salt and pepper to taste. Add the pesto on to your salmon and bake in the oven until 62 degrees using a thermometer or for 15-20 minutes.

Meanwhile, cut your tomatoes in different shapes and add to a platter, add the burrata and drizzle with olive oil, sherry vinegar and season. Top with some basil leaves.