Salmon with Anchovy Olive Tapenade
February 26, 2013
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.
4
Servings
272
Calories Per Serving
Deliver Ingredients
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
Total Fat
17g
26%
Sugar
0.4g
N/A
Saturated Fat
3g
14%
Cholesterol
54mg
18%
Protein
26g
52%
Carbs
4g
1%
Vitamin A
52µg
6%
Vitamin B12
5µg
79%
Vitamin B6
0.7mg
32.9%
Vitamin C
8mg
13%
Vitamin D
10µg
3%
Vitamin E
2mg
12%
Vitamin K
5µg
6%
Calcium
79mg
8%
Fiber
1g
4%
Folate (food)
14µg
N/A
Folate equivalent (total)
14µg
4%
Iron
2mg
10%
Magnesium
40mg
10%
Monounsaturated
10g
N/A
Niacin (B3)
9mg
44%
Phosphorus
309mg
44%
Polyunsaturated
3g
N/A
Potassium
523mg
15%
Riboflavin (B2)
0.2mg
10.2%
Sodium
383mg
16%
Thiamin (B1)
0.1mg
9.2%
Zinc
0.6mg
4.2%
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