Preparation
Step: 1/6
Wash the tomatoes, quarter, deseed and cut into fine strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000503/000503_step_1_M.jpg)
Step: 2/6
Finely chop the olives, capers and anchovy and mix with the tomatoes. Squeeze in the lemon juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000503/000503_step_2_M.jpg)
Step: 3/6
Wash the basil, shake dry and chop the leaves. Add the basil and half the olive oil to the tomatoes. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000503/000503_step_3_M.jpg)
Step: 4/6
Diagonally slice the salmon fillet and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000503/000503_step_4_M.jpg)
Step: 5/6
Heat the remaining oil in a pan and fry the salmon slices for about 30 seconds on each side over a high heat. Remove from the pan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000503/000503_step_5_M.jpg)
Step: 6/6
Pour the tomato and olive mixture into the pan and heat through briefly. Spread on plates, place the salmon on top and serve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000503/000503_step_6_M.jpg)