1 pound fresh salmon
1/2 cup seeded and diced fresh tomatoes
1/3 cup pitted kalamata olive
1/4 cup minced shallots
1/4 cup fresh dill, finely chopped
1/2 cup olive oil
3 tablespoons sherry vinegar
salt and pepper to taste
Preheat the oven to 425 degrees. Remove the salmon from the refrigerator at least 30 minutes before cooking. Place the salmon in a lightly oiled baking dish just large enough to hold it. Lightly salt and pepper the fish.
Vinaigrette: Combine the remaining ingredients, whisking to mix the oil and vinegar. Spoon it over the salmon and bake following the Canadian Bureau of Fisheries rule of thumb: 10 minutes cooking time for each inch of thickness measuring the fish at its thickest point.
Serve hot, at room temperature or cold over lettuce!