Salmon Fillet with Black Olive Topping

0
Average: 0 (0 votes)
(0 votes)
Salmon Fillet with Black Olive Topping
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1017
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,017 kcal(48 %)
Protein86.39 g(88 %)
Fat62.63 g(54 %)
Carbohydrates29.46 g(20 %)
Sugar added0 g(0 %)
Roughage4.34 g(14 %)
Vitamin A56.71 mg(7,089 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.68 mg(6 %)
Vitamin B₁1.05 mg(105 %)
Vitamin B₂1.55 mg(141 %)
Niacin49.14 mg(410 %)
Vitamin B₆3.2 mg(229 %)
Folate113.34 μg(38 %)
Pantothenic acid6.08 mg(101 %)
Biotin15.97 μg(35 %)
Vitamin B₁₂9.54 μg(318 %)
Vitamin C31.29 mg(33 %)
Potassium2,716.07 mg(68 %)
Calcium101.04 mg(10 %)
Magnesium142.89 mg(48 %)
Iron5.54 mg(37 %)
Zinc3.24 mg(41 %)
Saturated fatty acids11.14 g
Cholesterol237.39 mg

Ingredients

for
4
Ingredients
4 skinless Salmon fillet (200 g each)
4 rashers Bacon (streaky, American)
4 cups Charlotte potatoes
1 cup black Olives (pitted)
¼ cup olive oil
2 ½ tablespoons extra-virgin olive oil
1 clove garlic
½ lemon (juiced)
thyme (chopped)
thyme (to garnish)
salt
freshly ground Black pepper
How healthy are the main ingredients?
potatoOliveolive oilolive oilgarliclemon

Preparation steps

1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
2.
Cook the potatoes in a large saucepan of salted, boiling water until fork-tender; 15-18 minutes approximately.
3.
Drain and refresh under cold running water until cool enough to handle. Slice into coins and toss with 1 tbsp of the extra-virgin olive oil and seasoning before setting to one side.
4.
Rub the fillets of salmon with the olive oil and season generously.
5.
Arrange on a greaseproof paper-lined baking tray and sit a rasher of bacon on top of each fillet.
6.
Bake for 10-12 minutes until firms yet slightly spring to the touch and the bacon is golden and crisp.
7.
Meanwhile, pulse together the olives, garlic, lemon juice and remaining extra-virgin olive oil until you have a rough tapenade. Season with pepper and set to one side.
8.
Remove the salmon from the oven and remove the bacon from their tops.
9.
Spoon the potatoes onto serving plates and sit the salmon fillets on top. Spoon some tapenade on top of the salmon and sit the bacon on top. Garnish with chopped thyme and sprigs of thyme before serving.
Tags