Heat the oven at 180°. For 2p, put 250 grams of cherry tomatoes on baking paper. Add a drizzle of olive oil and roast the tomatoes for 20 mins. Put two pinches of saffron in 500 ml of hot water. Fry 1 chopped shallot and 4 chopped garlic cloves in some olive oil. Add 120 grams of risotto rice. When the rice become glazy, add 100 ml of white wine. Boil until the wine is gone. Add in a few portions the saffron water while stirring. When the rice is almost ready, add 300 grams of samphire to the cherry tomatoes. Make some space on the baking paper for the salmon filets (approx 300-350 grams). For a more creamy risotto, add mascarpone or parmiggiano (for me it ‘s creamy enough). Add pepper. Be careful with salt, because the samphire is already salty.
Admit : awesome colors on your plate : warm yellow of the saffron risotto, bright red and green of the vegetables and delicate pink of the fish.
