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Serves 8.  Prep 20 minutes Cook 30 minutes

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1.   Preheat oven to 180 c. Line a large baking tray with foil, then baking paper. Place salmon, skin side down on baking paper.

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2.   Spread yoghurt on top of salmon.

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3.   Combine, onion, garlic, herbs, tomato, pine nuts, capers, lemon juice and oil in a bowl. Press mixture evenly over yoghurt – I do it in diagonal strips for more drama. Season well with salt and pepper.

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4.   Bake salmon for 25 to 30 minutes until cooked to your liking. Serve with lemon wedges.

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Baked Atlantic Salmon with Tomato Herbs and Pine Nuts

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