Angelakis Weekly Seafood Specials



Salmon with Tapenade Crust







You Need: (Serves 2)

  • 1 pack Skin-on Salmon
  • 4 tablespoon black olive tapenade
  • 800g tinned cannellini beans, drained and rinsed
  • parsley, coarsley chopped
  • 1 small red onion, finely sliced
  • 10 caperberries, halved
  • drizzle of balsamic vinegar


  1. Pre-heat oven to 220C degrees
  2. Rub salmon with olive oil and salt skin side only
  3. Heat a grill pan to med-high heat and sear salmon skin side first for 2 minutes, then turn to seal for less than 1 minute all other sides
  4. Spread tapenade evenly over top side of salmon portion only, place on oven tray and bake 3 minutes in hot oven
  5. Combine remaining salad ingredients and serve with salmon