Roasted Salmon Olive Tapenade


  • 1 cup California Ripe green olives
  • 1/2 cup California Ripe black olives
  • 1/2 teaspoon minced garlic
  • 1 teaspoon chopped basil
  • 2 tablespoons extra virgin olive oil
  • 4 4-ounce salmon fillets


  1. In a food processor add olives, garlic, basil and olive oil. Pulse until olives are chopped up.
  2. Season the top of the salmon with salt. Place the salmon skin side down on a foil-lined baking sheet sprayed with non-stick spray. Broil for 8 minutes or until salmon pulls apart with a fork in flakes.
  3. Top with a spoonful of the tapenade.
Recipe by:

Meagan Wied