Salmon With Anchovy Olive Tapenade
Enjoy a burst of Mediterranean flavors with this succulent olive-crusted salmon recipe. Tangy lemon juice, savory anchovies, fragrant rosemary, and briny Kalamata olives blend into a mouthwatering paste that perfectly coats tender wild salmon fillets. A quick and easy dish that's sure to impress your taste buds!
— Constant Cookbook
Ingredients
- 4 (4 ounce) fillets wild salmon
- ¼ cup lemon juice, freshly squeezed
- 1 tablespoon salted anchovies, chopped
- 1 tablespoon rosemary, minced
- 1 cup black kalamata olives, pitted
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- Rinse salmon fillets, place in a 7 x 11 inch baking dish and drizzle with lemon juice
- In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste
- Spread paste over fillets and marinate 2- 6 hours; if short on time, skip marinating time
- Bake at 350°F for 15-20 minutes
- Serve
Yield
Serves 4
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