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Roasted Mediterranean Salmon with Green Olive Tapenade

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


1. Preheat the oven to 350F.

2. Meanwhile, make the tapenade. Using a food processor, place all of the ingredients and process until it becomes a coarse paste, without getting mushy (tapenade shelf life: can be stored in the refrigerator for up to 3 days).

3. Using a roasting pan, arrange the sockeye salmon filet in one layer, with the skin-side down. Drizzle salmon with 2 tablespoons of olive oil, lemon juice, and sprinkle with salt and black pepper.

4. Put it in the oven and bake the salmon fillet for 20 minutes (make sure it is cooked through the center).

5. Once done, remove from the oven and transfer the salmon filet to a serving dish.

6. Top it with the green olives tapenade, lemon wedges, and serve immediately.

Pro tip:

  • The salmon needs to be baked for no longer than 20 minutes (to avoid overcooking).

  • If you are cooking this recipe with smaller fillets, lessen the cooking time.

  • You can use sea bass and halibut as an alternative

  • The baking time varies and depends on the fish fillet’s thickness

  • Can be served with your desired roasted low-carb vegetables

Why you Should Try This Mediterranean Recipe:

The Mediterranean Salmon with Olive Tapenade has an impressive nutritional profile. Let’s break it down for each ingredient:


  • Omega-3 Fatty Acids - Protects your brain and reduces inflammation

  • Selenium - Keep your bones strong and healthy, reduces the risk of thyroid antibodies to people who suffer from autoimmune thyroid diseases, and reduces the risk of cancer

  • Protein

  • B Vitamins


  • Vitamin E

  • Rich in Antioxidants

  • Good for the Heart

  • Reduces the Risk of Osteoporosis

  • Reduces the Risk of Cancer

  • Rich in Healthy Fats


תגובה אחת

Virginia Ng
Virginia Ng
13 באפר׳

I'm not usually a fan of olives except when they're sliced and cooked like on pizza but I do enjoy salmon especially a nice wild caught sockeye

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