Baked Lemon Salad with Green Olive Tapenade
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
Estimated cost per serve is 14.43 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
2
- 2 lemons
- 1/3 cup extra virgin olive oil
- 300grams Tassal Fresh Tassie Salmon skin-off portions
- 1/3 cup pistachio kernels
- 1/3 cup pitted green olives
- 2 spring onions, chopped
- 1 clove garlic, crushed
- 60grams mixed salad leaves
- 1/4 bunch basil, leaves picked
Nutrition per serving
3690kJ / 880Cal
3690 Kilojoules or 880 Calories
42% of daily energy intake*
Protein
37.7grams
Fat
77.0grams
Carbs
12.3grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make your Tassal Fresh Tassie Salmon an all-season hit with this delicate, flavourful, lemony baked fish dish. Add this easy 20-minute recipe to your weekly rotation.
Method
Step 1 of 5
Zest and juice 1 lemon, then thinly slice remaining lemon into rounds. Reserve juice. Place 1 tbs oil and lemon zest in a small bowl. Season well with pepper. Brush lemon mixture over top of salmon fillets.
Step 2 of 5
Heat a large non-stick frying pan over medium-high heat. Add lemon slices and cook for 1 minute each side or until lightly caramelised. Transfer to a plate.
Step 3 of 5
Add salmon to pan and cook for 3 minutes each side, or until cooked to your liking. Remove from heat.
Step 4 of 5
Meanwhile, place reserved lemon juice, 2 tbs of the remaining oil, pistachio kernels, olives, onion, garlic and half of the basil in a small food processor. Process until almost smooth to create tapenade.
Step 5 of 5
Arrange lemon slices on plates. Top with salmon, then tapenade. Add salad leaves to plates. Drizzle with remaining oil. Serve sprinkled with remaining basil leaves.
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