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Roasted Salmon Olive Tapenade Recipe

Prep Time10 mins
Total Time40 mins
Course: Dinner, lunch
Cuisine: European, Gluten-free, Mediterranean, Paleo, whole30
Servings: 4
Calories: 429kcal
Author: Angie


  • 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.


Calories: 429kcal