Salmon fillet with parsley tapenade

Name: salmon fillet with parsley tapenade
Total time: 30 min
Yield: 4
Ingredients: 500 gram winter carrot; 1 lemon; 1 orange; 1 onion; 2 clove garlic; 4 tablespoon flat leaf parsley; 1 tablespoon capers; 4 tablespoon olive oil; 4 salmon fillet; 50 gram butter

Ingredients

Directions

Scrape the carrot into long ribbons and cook for 4-5 minutes. Drain and drain.
Grate 1 tablespoon of lemon zest and 1 tablespoon of orange. Remove the rest of the peel, cut the wedges out of the fleece and use them as a garnish.
Mix the lemon and orange zest with the onion, garlic, parsley, capers and 2 tablespoons of olive oil into a tapenade.
Sprinkle the salmon fillet with salt and pepper. Heat the rest of the olive oil and the butter and fry the salmon in about 2 minutes per side until golden brown.
In the meantime, heat the carbons for 2 minutes in the microwave at 800 watts or heat them in a colander above a pan of boiling water.
Divide the carrot over the plates, lay the salmon on it and spread the tapenade over it. Garnish with orange and lemon. Tasty with fried potatoes.