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 dish, 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 dish.
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 seabass, or tilapia for this recipe and it will be as delicious.
Just keep in mind that salmon fillet is thick so if you are using a different fish for this recipe, you might need to adjust the baking time to ensure the dish is still moist.
You can serve this dish with a side of roasted cauliflowers or any other low carb vegetable.
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Baked Salmon with Black Olives and Capers Tapenade
- 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.