• 1 salmon fillet
  • 150 g needle beans
  • Handful of Cobelén pitted olives
  • Rosemary
  • Garlic
  • Onion
  • Lemon juice
  • 1 lemon
  • Salt


Cook the needle beans in a pot of boiling water with vinegar and salt until tender. Set aside.

While the beans are cooking, mince the garlic and onion. Use a mortar to crush together the rosemary and sliced olives and mix with the garlic and onion.

Grill the salmon fillets with a touch of lemon juice and set aside. Serve the salmon in a large platter garnished with the needle beans and olive paste.


Source and image: Tapas Magazine