- 80g pitted green olives
- 3/4 cup chopped fresh coriander
- 1/3 cup chopped fresh basil
- 60g dry-roasted walnuts, coarsely chopped
- 1/2 red onion, finely chopped
- 1 long fresh green chilli, thinly sliced
- 1 1/2 tablespoons red wine vinegar
- 3 teaspoons extra virgin olive oil
- 1/2 teaspoon caster sugar
- 1 (about 1.3kg) skin-on salmon fillet, pin boned
- 60ml (1/4 cup) fresh lemon juice
- Lemon wedges, to serve
- Step 1Place the olives in a bowl and cover with cold water. Set aside for 20 minutes to soak. Drain. Halve. Return to the bowl. Add the coriander, 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 pepper.
- Step 2Preheat 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 pepper. Cover with another piece of non-stick baking paper. Bake in oven for 20 minutes or until the salmon flakes when tested with a fork in the thickest part.
- Step 3Carefully transfer the salmon to a large serving platter. Top with the olive mixture. Serve with lemon wedges.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Time plan tip: Prepare this recipe to the end of step 1 up to 4 hours ahead. Cover with plastic wrap and place in fridge. Continue from step 2 up to 30 minutes before serving. How to pin bone: To pin bone the salmon, place on a clean chopping board. With tweezers in one hand, run the tips of your fingers of your other hand gently over the salmon to locate the bones. Use the tweezers to pull out the bones and discard.
- Author: Anneka Manning
- Image credit: Steve Brown
- Publication: Australian Good Taste