Salmon with Anchovy Olive Tapenade

Salmon with Anchovy Olive Tapenade
Elanaspantry.com

Ingredients

  •   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.

Directions

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.

Nutrition

Calories per serving:

337 calories

Dietary restrictions:

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

Daily value:

17%

Servings:

4
  • Fat 101g 156%
  • Carbs 14g 5%
  • Saturated 19g 97%
  • Fiber 4g 18%
  • Sugars 2g
  • Monounsaturated 46g
  • Polyunsaturated 22g
  • Protein 95g 189%
  • Cholesterol 251mg 84%
  • Sodium 1,208mg 50%
  • Calcium 170mg 17%
  • Magnesium 135mg 34%
  • Potassium 1,763mg 50%
  • Iron 6mg 33%
  • Zinc 2mg 14%
  • Phosphorus 1,111mg 159%
  • Vitamin A 27µg 3%
  • Vitamin C 45mg 74%
  • Thiamin (B1) 1mg 65%
  • Riboflavin (B2) 1mg 43%
  • Niacin (B3) 40mg 199%
  • Vitamin B6 3mg 150%
  • Folic Acid (B9) 132µg 33%
  • Vitamin B12 15µg 244%
  • Vitamin D 0µg 0%
  • Vitamin E 22mg 111%
  • Vitamin K 20µg 26%
See detailed nutritional info Have a question about nutritional data? Let us know.
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