Salmon with Anchovy Olive Tapenade
Ingredients
The salmon
-
4
ounce
fillets wild salmon
-
¼
cup
lemon juice, freshly squeezed
The tapenade
-
1
tablespoon
salted anchovies, chopped
-
1
tablespoon
rosemary, minced
-
1
cup
black kalamata olives, pitted
-
2
cloves
garlic, minced
-
2
tablespoons
olive oil
Instructions
- Rinse the salmon fillets and place them in a baking dish.
- Drizzle the fillets with lemon juice.
- In a food processor, combine anchovies, rosemary, olives, garlic, and olive oil, then pulse until it forms a coarse paste.
- Spread the tapenade over the salmon fillets and marinate for 2 to 6 hours.
- Bake the salmon at 350°F for 15 to 20 minutes.
- Serve the salmon.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
5g
Total protein
20g
Sodium
800mg
Cholesterol
60mg
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