Salmon with Anchovy Olive Tapenade

Salmon with Anchovy Olive Tapenade
Staff Writer
Salmon with Anchovy Olive Tapenade

Salmon with Anchovy Olive Tapenade

I love to eat salmon. Actually, I love the idea of eating salmon. All those good omega-3s. Lately, I've been on a quest to create salmon toppings that disguise the fishy flavor. Here's one that worked well.


Preheat the oven to 350 degrees.

Place the salmon fillets in a 7-by-11-inch baking dish and drizzle with the lemon juice. Place the anchovies, rosemary, olives, garlic, and olive oil in the bowl of a food processor pulse until the mixture turns into a coarse paste.

Spread the paste over the fillets and marinate 2-6 hours; if short on time, skip marinating. Bake for 15-20 minutes. Serve.


Calories per serving:

337 calories

Dietary restrictions:

Low Carb Sugar Conscious, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 25g 39%
  • Carbs 4g 1%
  • Saturated 5g 24%
  • Fiber 1g 4%
  • Sugars 0g
  • Monounsaturated 12g
  • Polyunsaturated 5g
  • Protein 24g 47%
  • Cholesterol 63mg 21%
  • Sodium 302mg 13%
  • Calcium 43mg 4%
  • Magnesium 34mg 8%
  • Potassium 441mg 13%
  • Iron 1mg 8%
  • Zinc 1mg 3%
  • Phosphorus 278mg 40%
  • Vitamin A 7µg 1%
  • Vitamin C 11mg 19%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 10mg 50%
  • Vitamin B6 1mg 38%
  • Folic Acid (B9) 33µg 8%
  • Vitamin B12 4µg 61%
  • Vitamin D 0µg 0%
  • Vitamin E 6mg 28%
  • Vitamin K 5µg 6%
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