Salmon Fillet with Black Olive Topping
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
Cook the potatoes in a large saucepan of salted, boiling water until fork-tender; 15-18 minutes approximately.
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.
Rub the fillets of salmon with the olive oil and season generously.
Arrange on a greaseproof paper-lined baking tray and sit a rasher of bacon on top of each fillet.
Bake for 10-12 minutes until firms yet slightly spring to the touch and the bacon is golden and crisp.
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.
Remove the salmon from the oven and remove the bacon from their tops.
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.