Salmon Fillet with Mediterranean Salsa
80g pitted green olives
¼ C chopped fresh parsley
¼ C chopped fresh mint
1/3 C chopped fresh basil
60g roasted walnuts, coarsely chopped
½ red onion, finely chopped
1 long fresh green chilli, thinly sliced
1 ½ T red wine vinegar
1 T extra virgin olive oil
½ t caster sugar
Salt and pepper
1 x 1.3kg skin-on salmon fillet, pin boned
¼ C fresh lemon juice
Lemon wedges, to serve
- Rinse olives in cold water. Drain, slice and place in a bowl. Add the parsley, mint, basil, walnuts, onion and chilli, and stir to combine. Use a fork to whisk together the vinegar, oil and sugar in a small jug. Add to the olive mixture and toss until well combined. Season with salt and pepper.
- Preheat oven to 200°C. Line a roasting pan or ovenproof dish with non-stick baking paper. Place the salmon in the prepared pan. Drizzle over the lemon juice and season with salt and pepper. Cover with another piece of non-stick baking paper. Bake in oven for 15-20 minutes or until the salmon flakes when tested with a fork in the thickest part.
- Carefully transfer the salmon to a large serving platter. Top with the olive mixture. Serve with lemon wedges.
Recipe adapted from taste.com.au
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