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
Method:
- Pre-heat oven to 220C degrees
- Rub salmon with olive oil and salt skin side only
- 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
- Spread tapenade evenly over top side of salmon portion only, place on oven tray and bake 3 minutes in hot oven
- Combine remaining salad ingredients and serve with salmon