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    Tapenade salmon with runner beans & preserved lemons

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    Tapenade salmon with runner beans & preserved lemons

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    450g runner beans, trimmed and cut into long thin ribbons
    2 preserved lemons, chopped
    1 small red onion, thinly sliced
    100g cherry on the vine tomatoes, halved
    2 tbsp extra virgin olive oil
    500g Scottish salmon fillet
    2 tsp tapenade with Kalamata olives and sundried tomato

     

    Method

    1. Preheat the oven to 220ÂșC, gas mark 7. Toss the runner beans with the preserved lemons, red onion and tomatoes. Arrange over the base of a small roasting tin. Season and drizzle with the olive oil.

    2. Make several slashes in the skin side of the salmon fillet and spread with the tapenade pushing it into the slits. Place skin side up on the beans. Cook in the preheated oven for 20-25 minutes until the fish is cooked through and flakes easily. Serve with boiled new potatoes.

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