Salmon with warm tomato and olive salad

Ingredients:

• 4 salmon fillets, 170g each (approximately 3cm thick)
• 5 tbsp olive oil + extra for greasing
• 1 tbsp + 1 tsp red wine vinegar
• 1 tbsp. honey
• 1/4 tsp red pepper flakes
• 1 clove garlic, coarsely chopped
• 1/2 cup coarsely chopped pitted Kalamata olives
• 2 medium ox heart tomatoes, cut into 2.5cm pieces.
• 1 cup chopped celery (inner stalks with leaves)
• 1/4 cup coarsely chopped fresh mint

Preparation:

1. Preheat the oven to broil. Line a baking sheet with foil and lightly brush with olive oil. In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon vinegar, honey, red pepper flakes, and 1 teaspoon salt. Place the fish pieces skin-side down on the prepared baking sheet and brush the top and sides with the honey glaze. Bake until golden brown and cooked through, 4-6 minutes.
2. Meanwhile, place the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash with the flat side of a large knife until it forms a paste. Heat the remaining 3 tablespoons of olive oil and 1 tablespoon of vinegar, along with the olives and garlic paste, in a small saucepan over medium-high heat for about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery, and mint. Season with salt to taste and toss to combine. Serve with the salmon.