Classic Salmon Antipasti
Classic Salmon Antipasti



  • 100g sundried tomatoes from a jar, chopped
  • Small handful of chopped basil and dill
  • 2 tbsp capers
  • 2 crushed garlic cloves
  • 1 lemon, zested and sliced
  • 150g butter
  • 600g salmon side
  • 3 tbsp black olives
  • 100g artichoke hearts from a jar, chopped
  • Pop the tomatoes, 1 tbsp capers, half the herbs, the garlic, butter, and lemon zest in a bowl and mash with a spoon to combine. Layer a sheet of baking parchment over a sheet of foil, and place the fish on top before cutting into 4 portions, but not cutting all the way through to the skin so it remains intact. Spread all over with your flavoured butter, then top with the rest of the capers, the olives, artichokes, and lemon slices. Wrap with the foil and parchment to make a loose parcel.
  • Cook the salmon parcel in the oven at 200C for 30 mins, then serve on a platter scattered with some more herbs and the buttery sauce poured all over. Delicious!
30 mins
4 serving

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