This one sheet pan baked salmon recipe is topped with a green olive and almond tapenade with parsley, garlic, olive oil, and lemon juice.

4 salmon fillets topped with sliced green olives, toasted sliced almonds, and parsley tapenade on a white rectangle plate with 4 lemon wedges.

This easy and fast baked salmon dish with green olive and almond tapenade is perfect if you like the tang of green olives, fresh lemon juice, and earthy toasted almonds.

Cooking Times Vary On Wild Vs. Farmed Salmon

Wild salmon generally cooks faster than farmed salmon because of lower fat content and it's also generally thinner. Adjust your cooking time down if you have wild salmon or thinner fillets.

Remove Salmon Pin Bones If Needed

Pin bones are the little bones that are sometimes in fish. They are annoying at the least.

Remove them with some tweezers and pull them away gently holding the flesh of the fish down (the flesh will be delicate if it's fresh). Pull them away in the direction that you think they got in.

Pin Bones can also be left in and cooked but keep an eye out and remove them before eating.

3 pieces of raw salmon fillets on butcher paper. Top down view.

Serving Suggestion

Serve this Salmon and Green Olive Tapenade dish with a complementary recipe like:

Things In My Kitchen:

11 x 17 "Jelly Roll" or Cookie Sheet Pan - The 11 x 17 pan is perfect for nearly all meats and veggies that go in the oven.
Fish Bone Tweezers - It's true - use these for removing the pin bones from fish or your eyebrows...

As an Amazon Associate I earn from qualifying purchases.