I’ll be honest. The real star of this salmon dish is the green olive and almond tapenade. No offense to the salmon, which is sublime as always. But, frankly, this tapenade is positively addictive, adding salty, briny brightness and crunch to the buttery salmon. So, if possible, make a double batch of the tapenade. Then you will have extra to smear on a slice of bread or swipe a carrot stick through. You might even find yourself eating it straight up from a bowl with a spoon. I’m speaking from experience.
Roasted Salmon with Green Olive Tapenade
For the tapenade:
1 1/2 cup pitted green olives
1/4 cup almonds, toasted
2 anchovies, drained
1 garlic clove
2 teaspoons capers
1/2 teaspoon freshly ground black pepper
For the salmon:
4 – 6 to 8 ounce salmon fillets, pin bones removed
2 tablespoons extra-virgin olive oil, plus extra for garnish
Juice of 1/2 lemon
1/2 teaspoon salt
Make the tapenade:
Place all of the ingredients in the bowl of a food processor. Process to a coarse paste. (Tapenade may be made up to two days in advance. Cover and refrigerate. Serve at room temperature.) Makes about 1 1/2 cups.
Make the salmon:
Preheat the oven broiler. Arrange the salmon in one layer in a roasting pan, skin side down. Drizzle with 2 tablespoons oil and lemon juice. Sprinkle with salt. Broil about 6 inches under the broiler until the salmon is cooked through, 8 to 10 minutes. Remove from oven. Transfer to serving plates. Top with a spoonful (or two) of the Green Olive and Almond Tapenade. Drizzle with a little olive oil and additional lemon juice to taste. Serve immediately.