Tomato salad on roasted salmon

The mother-ship tomato salad:
1 lb of tomatoes, different varieties
1/4 cup of good olive oil
1 garlic, minced finely
1 fresh red chili, mince finely - this is optional (you can sub with dried red pepper flakes)
2-3 tablespoon of balsamic vinegar
1/2 teaspoon of dried oregano
10 basil leaves, torn
1 teaspoon of thyme, plucked
salt and pepper to taste

Method:
1. Wash your tomatoes and cut the big ones into quarters and small ones into halves - bring them into a deep bowl.
2. Add the rest of the ingredient and toss them to combine and every tomato is coated with the herby goodness.
3. Let it sit for 15 minutes before serving. Store in the fridge until needed.

This tomato salad keeps well for up to 2 days.

Roast Salmon
1 whole salmon fillet
salt
pepper
olive oil

Method:
1. Rub salmon with salt, pepper and olive oil evenly.
2. Pan-sear the salmon, skin side down in a hot pan for 4 minutes until the skin is crisp.
3. Roast the salmon in the oven at 350 F, for another 8 minutes. You can also pan sear your salmon until done for this dish.