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Green olive salmon in a citrus and basil dressing

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Category: Lunch Dinner


2 x 150g salmon fillets
1 ½ tbsp rapeseed oil
4 large pitted green olives, thinly sliced
1 tsp basil leaves, finely sliced
1 lemon, zested and juiced
Freshly ground black pepper

To serve

240g boiled baby potatoes
160g steamed sugar snap peas

Green olive salmon in a citrus and basil dressing Directions

  1. 1. Preheat  a pan over a medium heat. Place the sliced olives into a bowl with the chopped
    basil leaves and 1 tablespoon of rapeseed oil. Add the zesty rind from the lemon together
    with one tablespoon of lemon juice and as much freshly ground black pepper as you like.  
    2. Brush the salmon fillets with the leftover rapeseed oil and place it flesh side down on the
    heated pan. Cook for 5-6 minutes, then gently turn over the fish, skin side down, for a
    further 5-6 minutes or until it is cooked. Thinner fillets will take less cooking time.
    3. Transfer the salmon to the serving plates and spoon the olive, lemon zest and basil dressing
    over the fish. Serve with boiled baby potatoes and some steamed sugar snap peas. A side of
    mixed green salad makes this dish super, either hot or cold.


Serves 2 

“Sometimes the simple and quick recipes are the best. Thankfully, fewer ingredients doesn’t
necessarily mean less nutrition or taste. “

Nutrition facts

Per Serving

Kcal: 140 kcal
Kjoule: 581 Kjoule
Fibers (g): 0.9g
Sodium (mg): 0.1mg
Carbs: 4.6g
Sugar (g): 1.1g
Fat: 8.4g
Saturated fat (g): 0.9g
Proteins: 10g

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