Name: Salmon with Anchovy Olive Tapenade
Yield: 4
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 tablespoon olive oil

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.