This recipe (another from my new fave cookbook, Molly Baz’s Cook This Book) features just a few ingredients, but they happen to be some of my beau’s favorite ingredients. Salmon is his favorite chips, he’s obsessed with olives, and chips are his snack food of choice. This recipe was bound to be a win.
Preheat the oven to 275. Season a 1.5 lb piece of salmon with salt and rub a bit of olive oil onto it. Roast it in a cast iron pan for 20-30 min – you’ll know it’s done when it’s flaky. While it’s in the oven, smash 1 c. castelvetrano olives to remove the pits (or buy them pitted if you can find them that way at an olive bar) and add them to a pan. Thinly slice 2 garlic cloves and peel strips of zest from a lemon, then slice those strips into thin slices lengthwise. Add the garlic, lemon zest, 2 tblsp capers, and 1/3 c. olive oil to the pan and cook over medium heat for 5-6 minutes. You want to cook it until the garlic softens but make sure not to let it burn. Slice half the zested lemon into rounds, cut into half moons, remove the seeds, and add to the olive mixture along with the juice from the non-cut half of lemon. Crack in a bunch of black pepper. When the fish is done, spoon the olive/lemon mixture on top. Finally crush some kettle chips with your hands and sprinkle over the whole dish. Serve directly in the cast iron skillet.
This recipe was so simple and resulted in no leftovers. I poured the full contents of the olive/lemon pan directly into the cast iron skillet (vs. spooning) and I would go with spooning next time as my dish came out a bit oily. In fact, I would just use a bit less oil overall. Salmon and olives are naturally oily so this dish doesn’t need a ton of extra fat. Excess oil aside, it was such a great meal. And how can you not feel fun when there are potato chips in your grown up meal?