Salmon with Anchovy Olive Tapenade Recipe


Nutrition

Cal/Serving: 337
Daily Value: 17%
Servings: 4

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
Fat25g39%
Saturated5g24%
Carbs4g1%
Fiber1g4%
Sugars0g0%
Protein24g47%
Cholesterol63mg21%
Sodium302mg13%
Calcium43mg4%
Magnesium34mg8%
Potassium441mg13%
Iron1mg8%
Zinc1mg3%
Phosphorus278mg40%
Vitamin A191IU4%
Vitamin C11mg19%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg10%
Niacin (B3)10mg50%
Vitamin B61mg37%
Folic Acid (B9)33µg8%
Vitamin B124µg61%
Vitamin D0µg0%
Vitamin E6mg28%
Vitamin K5µg6%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Salmon with Anchovy Olive Tapenade
Elanaspantry.com

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.

3.04762
Ratings42

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
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil

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.


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