Pan-roasted Salmon fillet

With Kalamata Olives Tapenade, Fennel-Orange Salad

Recipe: 1pax

  • 180 g salmon loin

  • 10 ml olive oil extra virgin

  • Couples pinch sea salt

  • Ground black pepper

  • Fresh thyme


Olives Tapenade

  • 1 splash of white wine vinegar

  • 70 g chopped black olives Kalamata (preferableynot too salty)

  • 30 g red bell pepper

  • 20 g green bell pepper  

  • 10 g chives

  • 10 g parsley

  • 1 stemp fresh coriander

  • 1/2 pc small garlic chopped very thinly

  • 1 pc spring onion chopped very thinly

  • 30 g olive oil

  • 2 pinch sea salt

  • Fresh-ground black pepper


Fennel orange salad

  • 1 pc fresh fennel

  • ½ orange segment

  • 1 stemp green celery cut thinly

  • 1 pinch fresh Sicilian oregano

  • 2 pinch sea salt

  • 3 table spoon olive oil


Marinate the salmon fillet with a very good olive oil, season it with sea salt, a pinch of freshly grated black pepper and fresh thyme


Method Olives Tapenade

For the black olives tapenade, pit the black olives and cut them into very small cubes, the same procedure will be done for the red and green pepper, the same will be done with the rest of the ingredients


Finishing of the dish

At this point, take a salad bowl, arrange all the ingredients of the olive tapenade, season it with extra virgin olive oil, salt, pepper and add the splash of vinegar. Mix everything well

Add some olive oil in a hot non-sticking pan, place the salmon fillet inside and let it brown on both sides for 2 minutes each. Preheat the oven at 180 °and finish cooking the salmon in it for about 4 minutes; it depends on how you like it cooked. I am describing my recipe to be served at a medium temperature. After the salmon is cooked, place it on a nice plate, and pour the olives tapenade on top

Garnish the dish with a slice of grilled lemon on the top

I recommend serving this recipe with a fresh summery crunchy fennel salad, with orange segments and green celery



Enjoy your meal

Chef Giancarlo Gottardo