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Tapenade salmon with runner beans & preserved lemons
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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
1. Preheat the oven to 220ºC, 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.
Typical values per serving:
This recipe was first published in August 2014.