A wild sockeye salmon with olive tapenade is an effortless dish that you can cook for only 20 minutes! All you need is a large wild sockeye salmon fillet, healthy Mediterranean toppings, and a sheet pan.
For an exciting twist, I paired the sockeye salmon fillet with an olive tapenade. It adds a salty, briny color, and crunch to the buttery baked salmon filet.
Did you know that the traditional and original tapenade recipe was made from capers? But I can’t stand capers so I made mine with olives instead.
I add olives to so many of my dishes because it adds so much flavor! So if you can’t get enough of the olive tapenade like I do, feel free to double the batch. So that you can smear some extra tapenade to a slice of bread, dip a carrot stick, or indulge straight from the bowl!
Roasted Mediterranean Salmon with Green Olive Tapenade Recipe
This elegant and flavorful dish is best served as a festive main course for your guests or during busy weeknights.
Preparation: 10 minutes
Cooking Time: About 40 minutes
Serving size: 4 (makes 1 1/2 cup tapenade)
For the Salmon:
Salt to taste
Ground black pepper to taste
1/2 freshly squeezed lemon juice
2 tablespoons of extra-virgin olive oil (add more for garnishing)
4 lemon wedges (for serving)
16 ounces of salmon fillet, pin bones removed
For the Tapenade:
Salt to taste
1/2 teaspoon of ground black pepper
1 teaspoon of finely grated lemon zest
2 ounces of capers
2 teaspoons of capers
3 ounces of pitted green olives
3 large garlic cloves
6 ounces of kalamata olives