Grilled salmon with chips and sautéed tomatoes
4 cans of Rio Mare Grilled Salmon Fillets in Olive Oil 125 g
400 g new potatoes with skins
300 g cherry tomatoes
40 g extra virgin olive oil
10 g butter
a few sprigs of rosemary and thyme
1 clove garlic
salt and pepper to taste
1. Sauté the halved potatoes in a non-stick frying pan with 20 g of oil and butter. Add the chopped herbs, season with salt and cook until the potatoes are soft and golden.
2. Pour the remaining oil into another frying pan with the clove of garlic. Add the halved cherry tomatoes and sauté. Season with salt and remove from the flame.
3. Arrange the grilled salmon fillets on 4 individual plates. Add the potatoes and tomatoes, garnish the fillets with a sprinkling of herbs and serve.