Baked salmon with an olive ciabatta crust and ribbon salad

This fish main is light and refreshing and perfect for summer, not to mention it's super healthy

Baked salmon with a crust
  • Serves 4

Tutorial courtesy of Crespo Olives


  • 1 Ciabatta roll
  • 1tsp Chives chopped
  • 1tbsp Olive oil
  • 50g Crespo Stuffed Green Olives in Brine sliced
  • 1tbsp Crespo Capers drained and rinsed
  • 4 Salmon fillets
  • 2tbsp Crespo Tapenade
  • 1 Large cougette
  • 1 Large carrot
  • 1tbsp French dressing


  • STEP 1

    Preheat the oven to 200oC, gas mark 6.

  • STEP 2

    Place the ciabatta roll in a food processor and blend to give fine breadcrumbs. Mix with the chives, oil, olives and capers.

  • STEP 3

    Place the salmon in a greased baking dish and spread with the tapenade, press the breadcrumb mixture on top and bake for 20 minutes until cooked throughout.

  • STEP 4

    Meanwhile, make ribbons with the courgette and carrot using a vegetable peeler and toss with the dressing, serve with the baked salmon.

Cooks tip:

Try swapping the salmon for cod loin or chicken breasts.


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