Step 1

Preheat the oven to 180C/160C fan forced. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the salmon, top-side down, for 2 minutes or until golden. Transfer to a plate.

Step 2

Reduce the heat to medium and add the remaining oil in the pan. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Stir in the cream, stock and lemon zest. Season.

Step 3

Pour the cream mixture into a 3cm-deep, 25 x 35cm baking tray. Add the salmon cooked-side up, and sprinkle around the olives and tomato. Bake for 15 minutes or until salmon is just cooked through.