Steamed Salmon in Silverbeet with Lemon and Olive Sauce

Ingredients

• 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