Salmon with a Mediterranian touch
Ingredients
- Large handful fresh basil
- 1 large lemon
- 4 pitted black olives, roughly chopped
- 50g butter, softened
- 4 salmon steaks, about 175g each
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Roughly chop the basil and put into a large bowl. Grate the zest of 1/2 lemon and add to the bowl with the black olives. Add the butter and beat well with a wooden spoon until mixed. Put aside.
- 2. Put the salmon steaks into an ovenproof dish large enough to fit the salmon in a single layer. Score the zest of the remaining 1/2 lemon with a canelle knife. You don’t have to do this but it looks pretty. Cut 4 slices from the half of lemon you have just ‘canelled’ and place one on top of each steak. Divide the olive butter into 4 and spoon on top of each lemon slice. Cover the dish with foil and bake in the oven for 12 minutes until just tender.
- 3. Divide the salmon between plates and spoon over the melted butter. Season and serve with cooked new potatoes and steamed and sliced baby leeks.
Nutritional info
Per serving: 417kcals, 29.9g fat (10.4g saturated), 35.9g protein, 1g carbs, 0.6g sugar, 0.6g salt
Wine Recommendation
A truly wine-friendly recipe that’s best with a glass of chilled, young Chablis.