This one sheet pan baked salmon recipe is topped with a tapenade of sliced green olives mixed with sliced almonds, parsley, garlic, and lemon juice.
This 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.
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.
Pin bones are the little bones that are sometimes in a fish filet. 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.
Serving Suggestion
Serve this Salmon and Green Olive Tapenade dish with a complementary recipe like:
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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...
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Salmon w/ Green Olive And Almond Tapenade
EatSimpleFood.com
This one sheet pan baked salmon recipe is topped with a tapenade of sliced green olives mixed with sliced almonds, parsley, garlic, and lemon juice.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Coastal
- Diet: Gluten Free
Ingredients
- 4 salmon fillets, skin on, pin bones removed if applicable
- 1 cup green olives, sliced
- ½ cup sliced almonds
- ½ cup parsley, chopped
- 2 tsp garlic, minced
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- pinch black pepper
Instructions
- Preheat oven to 375F.
- Line a rimmed baking sheet with aluminum foil and place the salmon (skin side down).
- Mix all other ingredients together in a bowl and spoon evenly on top of salmon fillets.
- Bake uncovered ~12-15 minutes or until salmon is flaky. Happy Eating! Beckie
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