Salmon with Olive and Tomato Tapenade

Salmon with Olive and Tomato Tapenade

Ready in 35 minutes Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 17, 2019.



  • 1 pack bulgur wheat
  • 1 pack bulgur spices
  • 2 cups water
  • 250g frozen peas
  • 2 courgettes


  • 1 pack salmon fillet


  • 3 cloves garlic
  • 1 pack green olives
  • 1 bunch basil
  • 2 tomatoes

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar


  1. Cook bulgur Bring a small pot of salted water to the boil. Heat a drizzle of oil in a pot on medium heat. Add bulgur wheat, bulgur spices and ½ tsp salt and cook for about 1 minute, until fragrant. Add water, bring to the boil, cover and remove from heat. Leave to soak for about 18 minutes or until tender.
  2. Cook peas & prep salmon Cook peas in pot of boiling water for about 2 minutes, until bright green and tender then drain. Pat salmon dry and remove any scales or bones. Cut into 4 pieces, season, and set aside.
  3. Make tapenade Roughly chop garlic, olives and basil. Finely dice tomatoes. Heat a drizzle of oil in a fry-pan on low-medium heat. Cook garlic and olives for 4 minutes. Add tomatoes, basil and a drizzle of vinegar. Toss to combine and set aside to cool slightly. Reserve pan.
  4. Cook salmon Wipe pan clean. Heat a drizzle of oil on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium, or until cooked to your liking
  5. To finish Grate courgettes. Add courgette, peas and a drizzle of olive oil and vinegar to bulgur and season to taste.
  6. Serve bulgur and salmon topped with tapenade

Nutritional Information

Energy 2776 kj
663 kcal
Protein 33.8g
Carbohydrate 48.2g
Fat 34.1g