Recipe for the Weekend: Salmon With Olives, Tomatoes, Parsley, Spinach and Zucchini

12/10/2012 15:58 BST | Updated 12/12/2012 10:12 GMT

This beautiful and light dish is a favourite in my restaurant and will bring a bit of sunshine to the weekend.

It is really quick and simple, but the perfect blend of flavours will leave your guests happy and impressed. Open with a bottle of Soave and enjoy.

Ingredients (to serve four):

2 x 150g salmon fillets

2 medium size zucchini

400g fresh spinach - washed

100g datterini or cherry tomatoes - cut into quarters

1tsp capers in vinegar

10 small Taggiasche olives - stoned

1tsp chopped flat leaf parsley

2tblsp olive oil

1 clove garlic - thinly sliced


Cut the zucchini into half lengthways then cut half moon slices 1cm thick.

In a saucepan heat 1tblsp of olive oil and soften one clove of sliced garlic.

Add zucchini and cook for 10 minutes or until the zucchini have a little colour. Season and add 2tblsp of water so that the zucchini breakdown and become a little mashed. Leave to one side.

In a hot non stick frying pan add the salmon fillets after they have been rubbed all over with olive oil and seasoned.

Place skin side down and cook n an oven at 180°C for four minutes.

Turn over and place on top of the salmon the quartered tomatoes, olives, capers and parsley.

Cook for a further 3-4 minutes.

Blanch the spinach in a pot of boiling salted water.

Take out after two minutes, drain and squeeze but do not run water on it as it will loose its flavour.

Add it to the cooked zucchini, season with salt and pepper and a dash of olive oil.

Plate the salmon with all the tomato, olives, capers, parsley and put the zucchini and spinach next to it.