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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