Salmon with Black Olive Tapenade & Tomato-Braised Zucchini
A tender fillet of salmon topped with a rich, briny black-olive tapenade that highlights the fish’s natural sweetness. On the side, zucchini ribbons gently simmered in a light tomato sauce scented with garlic and thyme, adding a bright Mediterranean note.
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Ingredients
Portions:
4
baking dish
For the Salmon:
200 g
salmon fillet with skin
1 tbsp
extra virgin olive oil
fine salt
white pepper, ground
For the Tapenade:
50 g
black olives (taggiasche)
30 g
green olives (Crespo)
1 clove
garlic, minced
For the Tomato-Braised Zucchini:
100 g
courgette, sliced into ribbons
100 g
yellow courgette, sliced into ribbons
100 ml
tomato coulis
50 g
cherry tomatoes, halved
1 tbsp
olive oil
sprig of rosemary
sprig of thyme
fine salt
white pepper, ground
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 200°C (390°F).
- In a small bowl, mix the taggiasche olives and crespo green olives to make a coarse tapenade. Set aside.
- Heat olive oil in a pan over medium heat, add minced garlic, and sauté until fragrant. Stir in the tomato coulis and thyme, and let it simmer for 5 minutes.
- Add zucchini ribbons to the tomato sauce and cook for another 5 minutes, until they are tender.
- Place the salmon fillet, skin-side down, on a baking sheet. Season with salt and white pepper, and top with the olive tapenade. Bake for 10 minutes or until the salmon is cooked through.
- Serve the salmon with the tomato-braised zucchini on the side, garnished with fresh rosemary.
For a deeper flavor, marinate the salmon with a bit of olive oil and herbs before baking.
This dish pairs well with a crisp white wine.