Salmon Antipasti
Salmon Antipasti



  • 100g sundried tomatoes, chopped
  • Small handful of basil and dill, chopped
  • 2 tbsp capers, drained
  • 2 crushed garlic cloves
  • 1 lemon, zested and sliced
  • 150g butter
  • 600g side of salmon
  • 3 tbsp black olives
  • 100g grilled artichoke hearts from a jar, chopped
  • Pop the tomatoes, half the herbs, the garlic, lemon zest, half the herbs and the butter in a bowl, and mash well with a spoon. Layer a sheet of baking paper large enough to loosely cover the salmon over a sheet of foil. Place the fish side on top, then spread the flavoured butter over the top. Sprinkle over the remaining capers, the olives, artichokes, and lemon slices, then wrap in foil and the paper and scrunch the ends to make a loose parcel.
  • Bake the salmon at 200C for 30 mins, then remove from the oven and stand for 5 mins before unwrapping and serving as a sharing dish.
30 mins
4 serving

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