3.04762
21 ratings

Salmon with Anchovy Olive Tapenade

Salmon with Anchovy Olive Tapenade
Elanaspantry.com

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.

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.

Nutritional Facts
Servings4
Calories Per Serving272
Total Fat17g26%
Sugar0.4gN/A
Saturated3g14%
Cholesterol54mg18%
Protein26g52%
Carbs4g1%
Vitamin A52µg6%
Vitamin B125µg79%
Vitamin B60.7mg32.9%
Vitamin C8mg13%
Vitamin D10µg3%
Vitamin E2mg12%
Vitamin K5µg6%
Calcium79mg8%
Fiber1g4%
Folate (food)14µgN/A
Folate equivalent (total)14µg4%
Iron2mg10%
Magnesium40mg10%
Monounsaturated10gN/A
Niacin (B3)9mg44%
Phosphorus309mg44%
Polyunsaturated3gN/A
Potassium523mg15%
Riboflavin (B2)0.2mg10.2%
Sodium383mg16%
Thiamin (B1)0.1mg9.2%
Zinc0.6mg4.2%