Salmon baked with potatoes and olives
8 servings
50 minutes
Salmon baked with potatoes and olives is an elegant dish of Italian cuisine that combines the freshness of seafood with the rich flavor of roasted vegetables. The light aroma of basil and the spicy notes of olives create a unique harmony of tastes. The fish turns out tender and juicy, while the potatoes are golden and fragrant. Historically, such recipes trace back to the traditions of the Mediterranean diet, which uses simple yet quality ingredients. This dish is perfect for dinner in warm company, especially with a glass of white wine that enhances its rich flavor.
1
Place the peeled potatoes in salted water, bring to a boil, and cook for about 15 minutes until almost done. Drain and refresh under cold running water. Cut the potatoes into pieces about 1 cm and set aside.
- Potato: 1 kg
2
In a large skillet, heat 4 tablespoons of oil. Sauté the chopped onion until soft, then add pitted chopped olives, aromatic vinegar, and seasonings to taste. Gently add the potatoes to the skillet and mix.
- Olive oil: 5 tablespoon
- Red onion: 3 heads
- Black olives: 3 tablespoons
- Vinegar: 2 tablespoons
- Potato: 1 kg
3
Place the potatoes in a low ceramic dish. Top with salmon fillet, sprinkle with salt, pepper, and chopped basil leaves, and drizzle with the remaining olive oil.
- Salmon fillet: 8 pieces
- Basil: 3 tablespoons
- Olive oil: 5 tablespoon
4
Preheat the oven to 200 degrees. Place the fish inside and cook for 15 minutes, then take it out and let it cool slightly. Before serving, top with salad leaves.
- Mixed salad leaves: 100 g
