Steamed Salmon in Silverbeet

clock 20 minutes + 10 minutes bowl Serves 4


  • 500g salmon fillet
  • 4 silverbeet leaves, trimmed
  • 1 cup pitted green olives, roughly chopped
  • 1/4 cup drained capers
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp grated lemon zest
  • Lemon wedges, to serve
  • Steamed green beans, to serve
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  • 1. Remove skin and pin bones from salmon fillet and cut into 4 even-sized pieces.

  • 2. In a saucepan of simmering water, blanch silverbeet for 20 seconds. Transfer to a bowl of cold water for 10 seconds, and then drain on paper towel. Add salt and pepper, season to taste. Wrap each piece salmon with silverbeet and set aside.

  • 3. In a saucepan over a medium heat, add olives, capers, oil, lemon juice and zest. Bring to a simmer. Remove from the heat, cover and set aside.

  • 4.   In a steamer saucepan, add salmon and steam, covered, over simmering water for 3-4 minutes, or until cooked to taste.

  • 5.   Top with lemon zest and olive mixture and serve with lemon wedges and green beans.

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