Restaurants›FIGO Brentwood›Salmone Recipe

Salmone Recipe

Inspired by FIGO Brentwood
Time45m
Serves4

Salmon with olives, capers and potato

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Ingredients

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Salmon & topping

Potatoes

Method

Potatoes

1

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment and set a cooling rack on top if you have one (optional for crisper potatoes).

2

Toss potatoes

In a large bowl, toss the halved baby potatoes with 2 tbs olive oil, chopped rosemary, 0.75 tsp salt and 0.25 tsp black pepper until evenly coated.

3

Roast

Spread potatoes cut-side down in a single layer on the prepared sheet. Roast in the preheated oven for 20–25 minutes, until golden and fork-tender. If using a rack, roast 18–22 minutes. Remove from oven and keep warm.

Salmon & topping

4

Bring ingredients to room temperature

While potatoes roast, remove salmon from refrigerator 10–15 minutes before cooking to take the chill off; pat dry with paper towels.

5

Prepare olive-caper mixture

In a medium bowl combine 3 tbs olive oil, minced garlic, lemon zest, lemon juice, halved Kalamata olives, 2 tbsp capers, halved cherry tomatoes, chopped parsley, 0.25 tsp red pepper flakes, 1 tsp salt and 0.5 tsp black pepper. Stir to combine; set aside to let flavors meld.

6

Sear or roast salmon

Option A - Pan-sear: Heat a large oven-safe skillet over medium-high heat until hot. Add a thin film of olive oil. Place salmon fillets skin-side down and cook undisturbed 3–4 minutes until skin is crisp. Flip and cook 1–2 minutes more. Spoon some olive-caper mixture over the top and transfer skillet to the oven for 4–6 minutes until salmon reaches desired doneness (internal temp 125–130°F for medium). Option B - Oven finish: Place salmon skin-side down on a lightly oiled baking sheet, sear briefly in a hot skillet skin-side down 2–3 minutes then transfer to oven and roast at 425°F for 8–10 minutes, spooning mixture on in last 3 minutes.

7

Rest and finish

Remove salmon from heat and let rest 2–3 minutes. Spoon remaining olive, caper and tomato mixture over each fillet. Taste and adjust seasoning with a pinch of salt or squeeze of lemon if desired.

8

Serve

Divide roasted potatoes among 4 plates and place a salmon fillet on each. Spoon any pan juices and extra olive-caper topping over salmon and potatoes. Garnish with additional chopped parsley and an optional lemon wedge.