Baked Salmon with Olive tapenade

Thu, 10 January 2019

Lilly Higgins was in the kitchen with this delicious recipe. 

Ingredients:

·         ½ Side salmon

·         2 tbsp Black olive tapenade

·         2 tbsp Sambuca or arak

·         1 tbsp  Olive oil

·         250g Cherry tomatoes

·         4 Basil leaves, torn

·         Pappardelle pasta or rice

Method:

Preheat the oven to 200C.

Place the whole cherry tomatoes into a medium sized high sided baking tray. It needs to be large enough to fit the salmon.

Pour over the olive oil and coat the tomatoes and dish. Make a little space in the centre and sit the salmon skin side down in thetray.

Mix the tapenade and sambuca together in a little bowl. Spread this over the salmon in a thick layer. 

Scatter with a few torn basil leaves and bake for 12-15 minutes until the fish is just cooked and the tomatoes are beginning to blister.

Serve with pappardelle pasta and spoon over all of the delicious cooking liquor. Top with a little fresh basil and serve.