Preheat the oven to 200°C, fan 180°C, gas mark 6.
Heat 1 tablespoon of the oil in a frying pan and sauté the onions, tomatoes and garlic for a few minutes until softened.
Put into an ovenproof dish, place the salmon fillets on top and season to taste.
Place the rosemary sprigs on top of the salmon then sprinkle over the cheese and drizzle with the remaining oil.
Put the dish on a baking tray and place on the middle shelf of the preheated oven to cook for 25 minutes.
Meanwhie, bake the garlic bread according to pack instructions, and serve the hot salmon bake with the bread and young leaf salad drizzled with a little French dressing.
Cook's tip: This bake is also delicious made with smoked haddock or cod.
*All information included in this recipe has been provided by Youngs.