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From @syabritefood on Instagram, a serving suggestion to elevate the simple classic, baked salmon, with a dressing of our fire-roasted tomato and pimiento salad and mussels in escabeche.
Total Time: 20 minutes.
Servings: Sauce can be spread out over as many salmon fillets as you see fit.
1. Bake the salmon fillet on parchment with lemon, capers and olive oil, 400 degrees, about 12-15 minutes. Before placing lemon slices on top of salmon loin inside parchment, remove lemon seeds to avoid bitter aftertaste. Add ground black pepper to lemon slice and capers or even a pinch of your favorite chili or Piment d'Espelette.
2. Sauté the tomato and pimiento salad with olive oil over medium heat until tomato and pimento portions melt down to make a thick, chunky and savory sauce. Then, mix with a full tin of mussels in escabeche.
3. Blend the escabeche sauce from the tin of mussels well with the tomato and pimiento, and keep at low heat for two minutes before serving.
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