This recipe is a super easy and great way to enhance a very popular fish – salmon. I used wild Atlantic Salmon and baked the entire filet altogether because it makes a really great presentation.
To make everyone excited about this keto baked salmon with olive tapenade recipe, I added a few branches of rosemary to the baking dish. The smell of baked salmon with the rosemary overtakes the kitchen and you will be smitten by this meal.
The traditional tapenade originated in France and is made with capers, olives, and olive oil, but for this recipe, I choose to add a twist with the walnuts. The walnuts will add a little sweetness and a crunchy effect to the tapenade.
The salmon needs to be cooked no longer than 20 minutes, otherwise, it will be overcooked. If you are making this recipe with smaller fillets take the cooking time down a few minutes. You can use other fishes such as sea bass or tilapia for this recipe and it will be as delicious.
Salmon is an excellent source of omega 3 fatty acids, which have been shown to help protect against cardiovascular disease (1). They also help boost your brain health by keeping your thinking skills sharp, according to an article published by Harvard (2).
Salmon also contains the antioxidant astaxanthin, which contains photoprotective and anti-inflammatory properties. It has been shown to help keep your skin healthy by protecting against skin damage, boost the immune system, and repair DNA damage (3).
Just keep in mind that salmon fillets are thick. If you are using a different fish for this recipe, you might need to adjust the baking time to ensure the dish isn’t dry.
You can serve this dish with a side of roasted cauliflowers or any other low carb vegetable.
How to Make Low Carb Salmon with Olive Tapenade
Wash the salmon and preheat the oven to 300 degrees F. Pat the fish dry with paper towel.
Drizzle the fish with olive oil and season with salt and pepper. Place the fish on a baking sheet.
Mix together all of the tapenade ingredients in a blender until grated (not smooth).
Spread the mixture over the salmon and bake for 20 minutes.
Serve with your favorite low-carb vegetables.
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Related:
- Keto Salmon Sushi Rolls
- Grilled Salmon Steak with Olive Oil, Garlic and Herbs
- Steamed Salmon with Spinach and Mushrooms
- Baked Salmon with Almond Creamy Sauce
- Oven-Baked Salmon Fillet
- Instant Pot Lemon Butter Salmon
Keto Baked Salmon with Olive Tapenade
Ingredients
- 1 lb salmon fillet
- 2 tbsp capers
- 10 black olives pitted
- 2 tbsp walnuts
- 1 clove garlic
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F while washing the salmon fillet in water. Subsequently, dab the fish with some paper towels to dry.
- Rub some salt and pepper on the fish and drizzle with the olive oil. Neatly place on a baking sheet and reserve for later.
- Mix all of the ingredients for the tapenade in a food processor or blender. Blend until grated, not smooth, for a rough and crunchy effect.
- Spread the mixture over the fillet and bake for 20 minutes.
- Add some low carb vegetables on the side then serve.
Nutrition/Macros
FAQ
Is olive tapenade keto friendly?
Yes, olive tapenade is keto-friendly as it is primarily made from olives, capers, and olive oil, which are all low in carbs. However, you should always check ingredient labels or recipes for added sugars or non-keto ingredients when buying store-bought products.
How to reheat baked salmon
To reheat baked salmon, place it in a baking dish, lightly cover with foil, and warm in a preheated oven at 275°F (135°C) for 10-15 minutes or in the air fryer basket at 275°F (135°C) for 3-4 minutes or until heated through. Avoid overheating to prevent the salmon from drying out.
Is salmon good for keto diet?
Yes, salmon is excellent for the keto diet as it is high in healthy fats, particularly omega-3 fatty acids, and low in carbohydrates.
