1 tbsp olive oil
2 skin on salmon fillets
1 sliced courgette
2 grated pepper
125 gram cherry tomatoes, halved
2 tsp. Schwartz perfect shake Cajun herb
Cut salmon widthwise into four pieces. Place in a foil-lined preparing container; sprinkle with salt and pepper.
Heat it, without cover, at 210°C for 10 minutes. In the meantime, in a little pot, join the cocoa sugar, soy sauce, mustard and vinegar.
Heat it to the point of boiling. Brush equitably over salmon. Sear 6 in. from the warmth for 2 minutes or until fish pieces effortlessly with a fork.