Easy Baked Salmon Olive Tapenade Recipe
Indulge in the vibrant flavors of the Mediterranean with our tantalizing recipe for Roasted Mediterranean Salmon with Mixed Olive Tapenade. A wild sockeye or king salmon with olive tapenade is an effortless but impressive dish you can cook in only 20 minutes! You only need a large wild sockeye salmon fillet, healthy Mediterranean toppings (delicious!), and a sheet pan.
Servings: 4
Calories: 324kcal
Ingredients
- 3 ounces pitted green olives
- 6 oz kalamata olives
- 2 oz capers
- 3 large garlic cloves
- 2 tsp capers
- 1 tsp lemon juice
- 1 tsp lemon zest finely grated
- 1/2 tsp black pepper freshly ground
- salt to taste
Salmon:
- 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
Instructions
- 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.
Nutrition
Serving: 4g | Calories: 324kcal | Carbohydrates: 4g | Protein: 23g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 62mg | Sodium: 1134mg | Potassium: 598mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg