600-800g salmon fillets,
3 tbsp. of olive oil,
2 garlic cloves cut in thin slices,
100g of black olive paste,
20 small capers,
2 large tomatoes cut in thin slices,
salt and pepper.
Sweat the garlic in hot olive oil until it turns golden. Remove garlic from pan and set aside.
In the same skillet, cook 4 salmon fillets for 5-7 minutes. Turn the fillets over. Season with salt and pepper. In another pan, gently heat the black olive paste.
Spread over the fillets the tomatoes, and the black olive paste. Top with garlic and capers. It's ready. Serve with rice or a vegetable risotto.