Serve beautiful fresh salmon fillets with a rich tomato and olive sauce.
- Combine tomato, olives, half the oregano and 1 teaspoon of the oil in a small saucepan over medium heat. Cook, stirring occasionally, for 15 minutes or until sauce thickens slightly.
- Meanwhile, cook the potato in a large saucepan of salted boiling water for 10-12 minutes or until tender. Drain. Return to the pan and cover to keep warm.
- Heat the remaining oil in a large non-stick frying pan over high heat. Season both sides of the salmon with salt and pepper. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and use your fingers to carefully remove the skin.
- Divide potato among serving plates. Top with salmon and spoon over tomato & olive sauce. Sprinkle with the remaining oregano and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set