Mediterranean salmon recipe

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  • Yield: 4 Servings
  • Total Time: 40 Minutes


  • 1 tablespoon coconut oil
  • 680 g wild-caught salmon fillet, skin on and deboned
  • 95 g kalamata olives, pitted and minced
  • 2–3 tablespoons chopped fresh flat-leaf parsley
  • ½ lemon, juiced (about 1 tablespoon)
  • ¼ teaspoon sea salt
  • 3 tablespoons extra-virgin olive oil
How to Make It
  1. Preheat the oven to 200°C.
  2. Spread the coconut oil on a baking tray. Place the salmon on it, skin-side down.
  3. Combine the olives, parsley, lemon juice and salt in a bowl and spread the mixture all over the fillet.
  4. Bake for 15 minutes, or until the fish lightly flakes when tested with a fork. The cooking time may vary a bit depending on the thickness of the fish.
  5. Drizzle with the olive oil before serving.

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