Salmon with black olive tapenade, baby potatoes
A melt-in-the-mouth salmon fillet, delicately coated in a black olive tapenade with Mediterranean accents, which brings out the natural sweetness of the fish. Served with baby potatoes, green olives and caramelised onions.
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Ingredients
Portions:
4
200 g
salmon fillet with skin
black olive tapenade
150 g
baby potatoes
0.5 piece
courgette, sliced
100 g
cherry tomatoes
1 tbsp
olive oil
0.5 piece
onion, sliced
taggiasche olives
green olives
fine salt
white pepper
rosemary
thyme
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 200°C.
- Boil the baby potatoes in a pot of salted water for about 10 minutes until tender. Drain and set aside.
- Meanwhile, make the black olive tapenade by blending the Taggiasche olives, a drizzle of olive oil, and a pinch of rosemary and thyme.
- Spread the tapenade over the salmon fillet. Place it in a baking dish along with cherry tomatoes and courgette slices. Roast in the oven for 10-12 minutes.
- In a pan, heat some olive oil and caramelize the sliced onions. Add the boiled potatoes and Crespo green olives, season with white pepper and salt, and sauté for a few minutes.
Use fresh herbs for a more aromatic flavor. Ensure the salmon is cooked to your liking, as it can vary slightly based on thickness.