Baked salmon with olives and capers

Michael Craig

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

Directions

1. Preheat oven to 180-190C.
2. In a small oven dish, place the salmon fillets. Drizzle over the olive oil and a small sprinkle of flaky sea salt.
3. Scatter over the olives, capers, lemon slices, bell peppers, and tomatoes. Squeeze over a little lemon, and scatter over the herbs.
4. Cover with tinfoil and bake in the oven for approximately 30 minutes, checking it about half way through, so ensure it doesn't stick.
5. Serve with a green salad.

More of Delaney's Father's Day recipes

• Lentil and eggplant bolognaise
• Ceviche