Prepare the vegetables first. Peel and finely chop the garlic. Wash and finely chop the parsley, and cut the tomatoes into quarters. Finely chop the olives (de-stoned), anchovies and capers.
Heat a medium saucepan on medium/high heat, and add a drizzle of olive oil.
Remove the skin from the salmon and slice into 3cm chunks andd set aside.
Add the anchovies to the pan with the capers and olives and cook for 2-3 minutes, then add the garlic and parsley and cook a further 2 minutes. Add the cherry tomatoes and cook for 5 minutes before adding the Smoky Tomato sauce with a splash of water (about 1/4 jar full).
Meanwhile cook your rice.
Once the tomato sauce is bubbling gently addd the salmon and cook for 8-10 minutes or until the salmon is flaking and cooking through. Add a squeeze of lemon and season with salt and pepper.
Serve with the rice and your choice of vegetable (asparagus works well).