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Ingredients

80g pitted green olives
3/4 cup chopped fresh coriander
1/3 cup chopped fresh basil
60g dry-roasted walnuts, coarsely chopped
1/2 red onion, finely chopped
1 long fresh green chilli, thinly sliced
1 1/2 tablespoons red wine vinegar
3 teaspoons extra virgin olive oil
1/2 teaspoon caster sugar
1 (about 1.3kg) skin-on salmon fillet, pin boned
60ml (1/4 cup) fresh lemon juice
Lemon wedges, to serve

Method

Step 1 Place the olives in a bowl and cover with cold water. Set aside for 20 minutes to soak. Drain. Halve. Return to the bowl. Add the coriander, basil, walnuts, onion and chilli, and stir to combine. Use a fork to whisk together the vinegar, oil and sugar in a small jug. Add to the olive mixture and toss until well combined. Season with pepper.
Step 2 Preheat oven to 200°C. Line a roasting pan or ovenproof dish with non-stick baking paper. Place the salmon in the prepared pan. Drizzle over the lemon juice and season with pepper. Cover with another piece of non-stick baking paper. Bake in oven for 20 minutes or until the salmon flakes when tested with a fork in the thickest part.
Step 3 Carefully transfer the salmon to a large serving platter. Top with the olive mixture. Serve with lemon wedges.

Salmon with herb, walnut & chilli salsa

How to make Salmon with herb, walnut & chilli salsa

Ingredients

Method