Salmon with olive crust (4 portions)
- 1kilo of Chilean salmon fillet
- salt and pepper to taste

For the olive coating:
- 2 cups of breadcrumbs
- 1 cup finely chopped parsley
- 2 tbsp fine chopped coriander
- 1 ground clove of garlic
- 1 cup of pitted and chopped black olives
- 1/2 cup olive oil
- salt and pepper to taste

Season the salmon with salt. Reserve refrigerated.
For the coating, mix the bread crumbs with the parsley, coriander, and chopped olives. Add oregano, ground garlic, salt and pepper and mix with olive oil, until you have a dense paste.
Pre-heat the oven to 200ºc. Cover the fish with the bread mixture and cook in the oven for 25 to 30 minutes until the coating is golden brown and the salmon is cooked.
Serve immediately accompanied with potatoes or a green salad.