• 200 g salmon
  • 12 Cobelén black olives
  • 10 cherry tomatoes
  • 1 tsp thyme
  • 1 sprig thyme
  • ½ white onion
  • 2 tbs sour cream
  • Salt and ground black pepper


Heat a few drops of olive oil in a skillet and place the salmon skin-side down. Brown the salmon on both sides at medium heat.

Finely chop the onion and mix with the sour cream. Pour the sour cream mixture in a baking dish, and place the salmon fillet on top. Arrange the olives and tomatoes in the baking dish.

Season to taste with salt, black pepper and thyme. You can add a personal touch with a sprig of thyme. Place in a hot oven for about 25 minutes.


Source: Directo al Paladar

Image: Philippe Saez