Baked salmon with an olive ciabatta crust and ribbon salad

  • Serves 4

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

Baked salmon with a crust

Tutorial courtesy of Crespo Olives



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


  • 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.