Roasted Salmon with Green Pepper, Grilled Olive Salsa, and Lemon Cream
Format: warm appetizer or light main course
Servings: 10 
Ingredients
Salmon
- 10 salmon fillet portions, about 120–140 g each
- 30 ml olive oil
- salt
- freshly ground black pepper
- zest of 1 lemon
Olive Salsa
- 200 g Table Foods grilled olives
- 1 small shallot
- 30 g flat-leaf parsley
- 1 tbsp capers
- zest and juice of 1/2 lemon
- 50 ml extra virgin olive oil
- freshly ground black pepper
Lemon Cream
- 250 g crème fraîche or thick sour cream
- juice and zest of 1/2 lemon
- 1 tsp Dijon mustard
- salt
- white pepper
Accompaniments
- 10 Green Peppers with Creamy Cheese Filling
- 2 small zucchini
- 30 ml olive oil
- dill or microgreens
Preparation
- Clean the salmon and divide into even portions. Season with salt, pepper, and lemon zest. Drizzle with olive oil. Bake at 170°C for about 8–12 minutes, depending on the thickness of the fillets. The fish should remain juicy.
- Roughly chop the olives, shallot, parsley, and capers. Combine with lemon juice, zest, and olive oil. Season with pepper.
- Mix the crème fraîche with lemon juice, lemon zest, and Dijon mustard. Season with salt and white pepper.
- Cut the zucchini into thin slices or long ribbons. Grill briefly on a plancha or grill pan.
- Drain the peppers thoroughly and warm in the oven for about 4–5 minutes at 170°C.
Presentation
Spread the lemon cream on the plate. Arrange the roasted salmon, grilled zucchini, and green pepper. Add the grilled olive salsa. Finish with dill or microgreens.
