Steamed salmon in silverbeet with lemon and olive sauce

  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Steamed salmon in silverbeet with lemon and olive sauce
  • 4 silverbeet leaves, trimmed, washed, blanched
  • 500 gram skinless salmon fillet, pin bones removed, cut into 4 even-sized pieces
  • 1 cup pitted green olives, roughly chopped
  • 1/4 cup drained capers
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon lemon juice
  • 2 tablespoon grated lemon zest
  • lemon wedges, to serve
  • steamed green beans, to serve


  • 1
    Place silverbeet leaves on paper towel. Season to taste. Wrap salmon with silverbeet. Set aside.
  • 2
    Place olives, capers, oil, and lemon juice and zest in a saucepan over a medium heat. Bring to a simmer. Remove from the heat, cover and set aside.
  • 3
    Place salmon in a steamer basket and steam, covered, over simmering water for 3-4 minutes or until cooked to taste.
  • 4
    Top with lemon and olive sauce and serve with lemon wedges and green beans.


Use 8 large English spinach leaves in place of silverbeet.

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