Roasted Mediterranean Salmon with Green Olive Tapenade
A wild sockeye salmon with olive tapenade is an effortless but an impressive dish that you can cook for only 20 minutes! All you need is a large wild sockeye salmon fillet, healthy Mediterranean toppings (which are delicious!), and a sheet pan.
For an exciting twist, I paired the sockeye salmon fillet with an olive tapenade. I made a beautiful olive tapenade that made the fish fancy. You will be smitten by this dish.
Olives are some of my favorite food nowadays, even though in the past, that wasn’t the case!
The traditional tapenade is a dish that originated in France, and it is made with capers, olives, and that is how I made mine. I can’t get enough of the capers! Seriously I add them to so many dishes because they add so much flavor. The real star of this salmon dish is the olive tapenade. No offense to the salmon, which is divine as always. But, honestly, this tapenade is positively addictive, adding salty, briny shine and a great crunchy addition to the buttery salmon. I would strongly advise making a double batch of the tapenade. You will have extra to spread on a slice of bread, crackers, or swipe a celery stick through. Not to mention that you might even find yourself eating it straight up from a bowl with a spoon. I’m speaking from experience!
I add olives to so many of my dishes because it adds so much flavor! So if you can’t get enough of the olive tapenade as I do, feel free to double the batch. So that you can smear some extra tapenade to a slice of bread, dip a carrot stick, or indulge straight from the bowl!
If you cook salmon longer than coo 20 minutes, it will be overcooked. If you are making this recipe with smaller fillets, take the cooking time down a few minutes. You can also use other fish such as seabass or halibut, and it will be as delicious.
Keep in mind that salmon fillet is thick, so if you are using a different fish for this recipe, you might need to adjust the baking time to ensure the dish is still moist.
You can serve this dish with a side of roasted vegetables or any other low carb vegetable.
A reliable trio loaded with flavor: moist and flavorsome salmon dressed up with juicy olives and capers tapenade. This easy but elegant dish can be whatever you want it to be: an amazing easy meal for busy weeknights and busy families or a festive main course for your starving guests.
Why you Should Try This Mediterranean Recipe:
The Mediterranean Salmon with Olive Tapenade has an impressive nutritional profile. Let’s break it down for each ingredient:
Salmon contains Omega-3 Fatty Acids – they protect your brain and reduces inflammation. Selenium – Keep your bones strong and healthy, reduces the risk of thyroid antibodies to people who suffer from autoimmune thyroid diseases, and reduces the risk of cancer. Olives contain healthy fats, which are essential for healthy hormones.
This elegant and flavorful dish is best served as a festive main course for your guests or during busy weeknights.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog
- 3 ounces pitted green olives
- 6 oz kalamata olives
- 2 oz capers
- 3 large garlic cloves
- 2 tsp capers
- 1 tsp capers
- 1 tsp lemon zest finely grated
- 1/2 tsp black pepper freshly ground
- salt to taste
- 16 oz salmon fillets pin bones removed
- 3 tbsp extra-virgin olive oil plus extra for garnish
- 1/2 juice lemon
- 4 lemon wedges for garnish
- Salt and freshly ground black pepper
- Place all of the ingredients for tapenade in the food processor and process to a coarse paste, without letting it get mushy. (You can store the tapenade in the fridge for up to three days.)
- Heat the oven to 350°F. Put salmon in one layer in a roasting pan, skin side down. Drizzle with 3 tablespoons oil and lemon juice. Lightly season with salt and pepper. Bake in the oven until the salmon is just cooked through the center, about 20 minutes, depending on the thickness of the filets.
- Transfer to serving and top the filet with tapenade. Serve with a lemon wedge.