The salmon with cherry tomatoes and olives is a fresh, light, and flavorful dish.
A salmon salad with typical Mediterranean table ingredients.
Salmon is a fish typical of the cold seas of the North.
You can buy it fresh [farmed] or frozen [also available wild], in fillets or steaks.
The fillet – dorsal part – is the leanest part while the steaks have a richer texture.
Salmon, with its tender and flavorful meat, is rich in omega-3 fatty acids and low in cholesterol.
I cooked the salmon in the oven.
Alternatively, you can grill it or cook it in a pan.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Electric oven, Grill, Stove
- Cuisine: Italian
Ingredients
- 2 fillets salmon (according to dietary scheme)
- 12 pieces cherry tomatoes
- 12 oven-dried black olives (pitted)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- to taste lemon juice
- to taste lemon thyme (or oregano)
Suggested Tools
- Baking tray 10×11.4 inches
- Parchment paper
Preparation
Rinse the salmon fillets under running water and pat the excess water with kitchen paper: they must be very dry.
Whether fresh or thawed, remove the salmon fillets from the fridge at least half an hour before cooking them.
Pat them further with kitchen paper.Line a baking tray with a sheet of parchment paper and place the salmon fillets on top, skin side up if present.
Preheat the oven.
Bake in a fan oven at 356°F for 20 minutes.After cooking, remove the skin if present [it comes off easily in one piece].
Alternatively, you can grill it or cook it in a pan:
– Grilled salmon;
– Salmon in a pan.Wash the tomatoes thoroughly.
Cut and remove the stem part if you deem it appropriate.
Cut each piece vertically, splitting it in half.Drain and rinse the olives.
Cut the salmon into pieces or shred it.
In a bowl or a large salad bowl, place:
– the salmon;
– the cherry tomatoes;
– the olives.Season with a pinch of salt and a pinch of pepper.
Drizzle with raw olive oil and lemon juice in about the same quantity, add the lemon thyme or oregano leaves, and mix.Plate the dish.
Your salmon with cherry tomatoes and olives is ready.
Enjoy your meal!
Storage, Tips, and Variations
For a fresher flavor, add a sprinkle of lemon zest.
For a more flavorful variant, add thinly sliced red onion and capers.
You can replace lemon thyme or oregano with basil, mint, or parsley.
For an extra touch, add grilled eggplants before serving.
The fish salad can be stored in the fridge in an airtight container for up to 2 days.
Take it out of the fridge about half an hour before consuming it so it will return to being soft and flavorful.
It’s perfect to take out of the house, in a thermal container or a cooler bag.
FAQ
Can I use another type of fish?
You can replace the salmon with other fish steaks – for example, swordfish or tuna – or fillets – such as cod or haddock, hake, or mackerel already boned.
