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Salmon Fillet with Mediterranean Salsa

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



  1. 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.
  2. 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.
  3. Carefully transfer the salmon to a large serving platter. Top with the olive mixture. Serve with lemon wedges.


Serves 10.

Recipe adapted from


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