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Pre-heat the oven to 200C/400F/Gas6.
Place the tomatoes on a baking tray and season with salt and pepper.
Roast them in the oven until the skin has wrinkled slightly and the juice has begun to burst from the fruit (around 10 to 15 mins).
Remove from the oven and cool.
Place the yolks in a blender, add the garlic, lemon juice and a little salt and pepper and the cooled tomatoes.
In a slow and steady stream, pour in the olive oil.
Taste for seasoning and adjust if necessary. This aioli can be made up to a day in advance.
Salt Crusted Salmon:
Slice lemons and stuff the cavity of the salmon with lemon and a bunch of flat leafed parsley.
Put all the sea salt in a bowl and add some water until it reaches a wet-sand like texture
Add a thin layer of salt to a baking tray
Place the fish on top then bury it in salt, packing it in around the fish
If the head and tail are sticking out over the edge of the dish cover them in foil so they don’t burn.
Heat oven to 200C and cook for 20 minutes.
Present at table and crack salt case in front of guests.
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