3 cups multi-coloured cherry tomatoes
Preheat oven to 400F.
Mix the tomatoes, fennel and garlic with 1 tablespoon of olive oil. Season with salt and pepper. Add the mixture to a large roasting tray and place in the oven for 15 minutes.
Add the capers, raisins and chili to the tomato mixture, stirring well to combine. Nestle the salmon onto the center of the tray, moving the tomato and fennel to the sides. Arrange the lemon rounds directly onto the flesh and drizzle with another tablespoon of olive oil. Season with salt and pepper and roast for 20–25 minutes until flesh is firm.
Carefully remove the salmon to a platter. Add lemon juice, pine nuts, vinegar, herbs and remaining 2 tablespoons of olive oil directly into the tray with the tomatoes and fennel, stirring gently to combine. Check for seasoning then serve alongside the roasted salmon.