Baked Salmon with Tapenade

Baked Salmon with Black Olives and Capers Tapenade

Course Dinner, Main Dish
Cuisine French, Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Team


  • 1 lb salmon filet
  • 2 tbsp capers
  • 10 black olives pitted
  • 2 tbsp walnuts
  • 1 clove garlic
  • 1 tbsp olive oil
  • 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.
    Wash and dry salmon filet
  • Rub some salt and pepper on the fish and drizzle with the olive oil. Neatly place on a baking sheet and reserve for later.
    Season salmon with olive oil salt pepper
  • 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.
    Pour tapenade over salmon
  • Add some low carb vegetables on the side then serve.
    Baked Salmon with Tapenade Recipe


Macros (per serving): Calories: 281– Fat: 16.1g – Net carbs: 0.7g (total carbs: 1.4g, fiber: 0.7g) – Protein: 30.8g