Salmon Trout Fillets with Aromatic Vegetables

Salmon trout fillets make a perfect second course—or even a main dish—ready in no time. The gentle flavour of the fish pairs beautifully with a mix of fresh vegetables and herbs, while white pepper adds a delicate touch that complements the fish without overpowering it. For an optional luxurious twist, a pinch of saffron brings subtle aroma and golden colour to the sauce.

Serves 2-3, Preparation 10 mins, Cooking 20 mins

4 cleaned salmon trout fillets
2 medium onions, thinly sliced
2 medium potatoes, thinly sliced
A handful of cherry tomatoes, halved
A handful of capers in brine
a handful of green olives
4 tablespoons EVOO – Extra Virgin Olive Oil
Fresh or dried thyme, a handful
salt, a pinch
Ground white pepper, a pinch
Optional: a pinch of saffron (threads or powder)

Method

If using saffron threads, soak the threads in a tablespoon of warm water to release their colour and aroma.

Heat the olive oil in a large frying pan over low heat and cook gently the sliced onions until soft and translucent.

Add halved cherry tomatoes, green olives, capers, fresh thyme, a pinch of salt, white pepper, and the saffron with its soaking water (if using) or the powder and stir.

Tip: The optional saffron adds a subtle floral note and also enhances the visual appeal with a golden hue.

Cover with a lid and let the sauce cook slowly for about 15 minutes or until the potatoes are tender.

Place the salmon trout fillets in the pan with the skin side down, spooning the vegetables and sauce over the fillets. Now cover with the lid and cook for 5 minutes.

Gently turn the fillets over and cook for an additional 2–3 minutes until the fish is just cooked through.

Turn off the heat and let the fillets rest in the aromatic sauce for a few more minutes. Serve.