Roasted Salmon with Green Olive and Almond Tapenade

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

Serves 4.

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.

22 thoughts on “Roasted Salmon with Green Olive and Almond Tapenade

  1. Love this, as neither of us are ripe olive fans. My mouth is watering…LOL that you put the lovely salmon in the background to highlight the “star” here!

  2. I don’t have a good green olive tapinade recipe yet, Lynda and this one looks like it would total fit the bill for us. I love the use of almonds instead of pine nuts (did you notice how the price of pine nuts went from marginally nutty to absolutely ridiculous in the last five years?). Bookmarked for sure.

  3. Lynda this is gorgeous…I am so crazy for tapenade! ps I just posted a roasted salmon today, too. pps (or is it pss?) I have the same green/white napkin 🙂

  4. I think I know what you mean, for me. the sauce or topping is often more of a star for many dishes than the main ingredient itself. It’s more like the salmon is the stage here for the flavours of the tapenade to dance on. YUM!

  5. Love these flavors! This recipe is just what I need to pull me out of my rut of preparing salmon the same old way every time.

  6. Waw great !! Done it and it’s a killer
    I was a bit concerned at first while doing the tapenade, I thought it tasted a bit strong and so I put a bit of olive oil, lemon juice and half a teaspoon of sugar. (maybe because of the quality of the anchovies, not sure)
    But then when it went into my mouth with the salmon, it all came together and the flavors were perfect !

    little bonus, I felt like putting a few drops of balsamic vinegar on the bottom of the plate before putting the salmon in and it gives an extra kick from time to time, love it !!

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