Lukewarm Salmon with Zucchini

Remove the skin from the tomato, remove the seeds and cut into cubes. Cut the zucchini into thin slices and carefully drizzle with the vinaigrette. Arrange the zucchini slices decoratively in a circle on the plates. Cut salmon fillet into four slices and season with salt and pepper. Place on a baking tray and braise for about two minutes in a hot oven at 160 °C. Add one salmon slice to each zucchini slice, drizzle with remaining vinaigrette and top with diced tomatoes. Sprinkle chervil leaves over the salmon.

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