Baked salmon with olive tapenade

Preheat the oven to 200C.

Place the whole cherry tomatoes into a medium sized high sided baking tray. It needs to be large enough to fit the salmon. Pour over the olive oil and coat the tomatoes and dish.

Make a little space in the centre and sit the salmon skin side down in the tray. Mix the tapenade and sambuca together in a little bowl. Spread this over the salmon in a thick layer.

Scatter with a few torn basil leaves and bake for 12-15 minutes until the fish is just cooked and the tomatoes are beginning to blister. Serve with pappardelle pasta and spoon over all of the delicious cooking liquor. Top with a little fresh basil and serve.