1 ciabatta roll
2 tbsp chopped chives
1 tbsp olive oil
50g Crespo Stuffed Green Olives in Brine, sliced
1 tbsp Crespo Capers, drained and rinsed
4 salmon fillets
2 tbsp Crespo Tapenade
1 large courgette
1 large carrot
1 tbsp French dressing
1. Preheat the oven to 200oC, gas mark 6.
2. Place the ciabatta roll in a food processor and blend to give fine breadcrumbs. Mix with the chives, oil, olives and capers.
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.
4. Meanwhile, make ribbons with the courgette and carrot using a vegetable peeler and toss with the dressing, serve with the baked salmon.
Try swapping the salmon for cod loin or chicken breasts.
Tutorial courtesy of Crespo Olives