Ok so I have to be honest, I am not a huge salmon lover. I do however have a family full of them and do understand how incredibly good for you salmon is... So I have combined something I do love, Smoked Kalamata Tapenade, with it and have come up with a super simple winner!
I must say this super easy recipe is delicious and even I gobble it up. We all know salmon pairs well with smoke and adding in the briny olives, capers and lemon juice in the tapenade are a match made in heaven. I like to serve it with a side of buttered noodles and a simple salad of arugula, extra virgin olive oil, salt and pepper.
Give it a try and leave a comment with what sides you prefer to serve it with.
Ingredients
- 4 - 6oz Salmon Fillets
- 6 Tbsp Fume-eh Smoked Kalamata Olive Tapenade
- 1 Tbsp Extra Virgin Olive Oil
- Salt and Pepper
- Fresh chopped parsley
- Lemon wheel for serving
Instructions
- Preheat oven to 350 degrees. I like to keep the temperature there or lower to keep the fish juicy and not dried out. Cooking time might need to be adjusted if you prefer a lower temp than that.
- Place your salmon fillets on a baking sheet and drizzle with olive oil and season with a little salt and pepper.
- Bake for 10min, remove from the oven and top each piece with 1.5 Tbsp of the tapenade.
- Return to the oven and bake for another 5-10 minutes, depending on thickness of the salmon and preferred doneness. For medium rare your internal temp should be 130 degrees, more well done is 145 degrees.
- Remove from the oven and plate with your preferred sides, a sprinkle of parsley and a wheel or wedge of lemon.
It really doesn't get any simpler than that and even the family members that aren't the biggest fans of salmon they will thank you, trust me I know!