Salmon in Mediterranean antipasti

• sun‑dried tomatoes↗100g g

  in oil, drained and finely chopped

• basil↗невелика жменя

  finely chopped, plus a few whole leaves

• dill↗невелика жменя

  finely chopped, plus a few sprigs for garnish

• capers↗2 ст. л. tbsp

  drained and rinsed

• garlic cloves↗2

  minced

• lemon↗1

  zest and sliced into rounds

• butter↗150g g

  soft

• salmon↗600g філе (бок) g

  skinless, bones removed

• black olives, pitted3 ст. л. tbsp
• artichoke hearts, roasted↗100g g

  hearts, drained and coarsely chopped

Step-by-step instructions

1. 1

   In a large bowl, mash the soft butter with a spoon, add the finely chopped sun‑dried tomatoes, basil, dill, capers, minced garlic, lemon zest and, if desired, blend everything with a blender until smooth. Store the herb butter in the refrigerator—it will stay fresh for up to two days.

2. 2

   On a sheet of large parchment paper, place a sheet of foil of the same size. Lay the salmon fillet skin‑side down, then cut it into portions without cutting through the skin so the fillet stays whole. Brush each piece with the prepared butter, top with capers, lemon slices, black olives and coarsely chopped artichoke hearts. Tightly wrap the fillet in foil, then in parchment, sealing the edges to form a hermetic packet.

3. 3

   Preheat the oven to 200 °C (180 °C for convection) and place the packet on a tray. Bake for 30 minutes, then let the fish rest briefly before carefully opening. Alternatively, light a barbecue, wait for the flames to die down, and place the packet directly on the grill – cook for 8–15 minutes until the flesh becomes tender and flakes easily with a fork. Serve on a large plate, sprinkling with any remaining herbs and drizzling with the juice left in the packet.