Description
A quick and easy weeknight dinner featuring salmon fillets topped with a savory olive, caper, and herb tapenade, baked on a single sheet pan for minimal cleanup.
Ingredients
Scale
- 1.5 lbs salmon fillets (center-cut, approx. 6 oz each)
- 2 tablespoons extra virgin olive oil (divided)
- 1 large lemon (zest and juice)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup Kalamata olives, pitted and chopped
- 2 tablespoons capers, drained
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon anchovy paste (optional)
- Extra lemon wedges for serving
- Flaky sea salt for garnish
- Fresh lemon zest for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a small mixing bowl, combine chopped Kalamata olives, capers, diced red onion, minced garlic, chopped parsley, and anchovy paste (if using).
- Add 1 tablespoon of olive oil and the juice of half the lemon to the olive mixture. Mix well until it forms a chunky paste. Taste and adjust seasoning if needed.
- Pat salmon fillets dry with paper towels and place them on the prepared baking sheet, skin-side down.
- Brush the tops of the salmon with the remaining 1 tablespoon of olive oil. Sprinkle with salt, pepper, and lemon zest.
- Spread a generous layer of the olive tapenade over the top of each salmon fillet.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from oven and let rest for 2 minutes before serving.
- Serve immediately with extra lemon wedges, a sprinkle of flaky sea salt, and fresh lemon zest.
Notes
Do not overcook the salmon as it continues to cook after removal from the oven. If using frozen salmon, ensure it is completely thawed and patted dry to prevent sogginess. The tapenade can be made up to 3 days in advance. For a spicy version, add red pepper flakes or harissa paste to the tapenade.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with tapena
- Calories: 380
- Sugar: 2
- Sodium: 580
- Fat: 24
- Saturated Fat: 4
- Carbohydrates: 6
- Fiber: 2
- Protein: 34
Keywords: salmon, baked salmon, olive tapenade, weeknight dinner, healthy dinner, one pan meal, Mediterranean diet, gluten-free, dairy-free, omega-3