Salmon fillet with vinaigrette of tomato, capers and black olives

Preparation

Rub the salmon with olive oil and season with pepper and salt.

Place the salmon in the preheated SnackTastic® (175°) on the grill pan with the skin side facing up.

Cook for 5 minutes, turn the salmon over, and cook for another 4 minutes.

For the vinaigrette:

Peel the tomato and cut it into 4 pieces, remove the seeds and dice the flesh into small cubes.

Chop the olives finely, and chop the parsley.

Sauté the shallot and garlic in a spoonful of olive oil.

Then add the rest of the olive oil and vinegar and season to taste.

Finally, add the remaining ingredients.