Salmon with Anchovy Olive Tapenade


  •   Four 4-ounce fillets wild salmon
  • 1/4 Cup  lemon juice
  • 1 Tablespoon  salted anchovies, chopped
  • 1 Tablespoon  rosemary, minced
  • 1 Cup  black kalamata olives, pitted
  • cloves garlic, minced
  • 2 Tablespoons  olive oil

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.

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