Salmon is not something we ate fresh when we were growing up, although I do have memories of Mum making savoury crepes for dinner with broccoli and tinned salmon in a bechamel sauce. Pretty fancy for the early 90s. Now, fresh salmon is more readily available and is easy to cook. I often pan fry it to get crispy skin, but baking it is even easier. This is Dad’s recipe and has the Italian influence of olives, capers, and plenty of lemon.
Ingredients
| 2 pieces | Salmon, 150g each (Main) |
| 1 Tbsp | Olive oil |
| ¼ cup | Olives, I used mixed olives from the deli (Main) |
| 1 Tbsp | Capers (Main) |
| 1 handful | Cherry tomatoes |
| 1 squeeze | Lemon juice |
| ½ small | Lemons, skin on, thinly sliced |
| 1 bunch | Fresh herbs, such as parsley and basil, finely chopped |
| 2 pieces | Roasted red peppers, from the deli section, finely sliced |
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Directions
- Preheat oven to 180-190C.
- In a small oven dish, place the salmon fillets. Drizzle over the olive oil and a small sprinkle of flaky sea salt.
- Scatter over the olives, capers, lemon slices, bell peppers, and tomatoes. Squeeze over a little lemon, and scatter over the herbs.
- Cover with tinfoil and bake in the oven for approximately 30 minutes, checking it about half way through, so ensure it doesn't stick.
- Serve with a green salad.
