Baked Salmon with Black Olives and Capers Tapenade
Dinner, Main Dish
French, Ketogenic, Low Carb
salt and pepper to taste
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.
Macros (per serving):
Calories: 281– Fat: 16.1g – Net carbs: 0.7g (total carbs: 1.4g, fiber: 0.7g) – Protein: 30.8g