Salmon with herbs and tapenade

Name: salmon with herbs and tapenade
Total time: 25 min
Yield: 4
Ingredients: 4 salmon fillet; 2 tablespoon lemon juice; 2 tablespoon thyme; 450 gram baby; 250 gram haricots verts; 4 tablespoon olive oil; 100 gram butter; 2 shallot; 1 tray cherry / Christmas; 1 teaspoon rosemary; 1 tablespoon basil; 1 lemon; 2 clove garlic for the tapenade; 150 gram black olive for the tapenade; 4 anchovy fillet for the tapenade; 50 gram capers for the tapenade; 2 tablespoon extra virgin olive oil for the tapenade

Ingredients

Directions

Rub the salmon fillets with lemon juice, salt and pepper. Sprinkle with 1 teaspoon of thyme and put in the refrigerator.
Cook the potatoes in 3-4 minutes until al dente. Boil the haricots for 3-4 minutes, drain and rinse cold water. Puree the ingredients for the tapenade.
Heat 2 tablespoons olive oil and 50 grams butter and fry the potatoes golden brown. Spoon the haricots verts, shallots and through and fry for 2-3 minutes. Spoon the rest of the thyme, rosemary and basil.
Heat the remaining olive oil and butter in another frying pan and fry the salmon for about 2 minutes per side. Serve the fish on the potatoes and vegetables.
Put a spoonful of tapenade on the fish, serve the rest of the tapenade and garnish with a lemon wedge.