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Salmon with Tapenade​
  1. Title 1
​I grew up in the Pacific Northwest, which means that salmon has long been a staple of my diet. This baked salmon dish is a family favorite. The richness of the salmon pairs exceptionally well with the bright, acidic, and briny tapenade. Even better, it’s basically a one-pan meal -- you use the same dish to make the tapenade, sauce, and bake the salmon.

​​​​​​​ ​​​​​​​​​Baked Salmon with Olive Tapenade

​ Serves 4

  • 4 salmon fillets with skin removed (6- to 8-oz each)
  • 3-6 tbsp olive oil
  • ¼ cup white flour
  • Salt & Black pepper
  • 1 small carrot, diced
  • ⅓ cup red onion,  diced
  • 2 tsp garlic, minced
  • 3 tbsp black olives, chopped
  • 3 tbsp green olives, chopped
  • 5-6 artichoke hearts, chopped
  • 1 tbsp capers
Lemon Wine Sauce:
  • ½ lemon
  • ¼ cup white wine
  • 2 tbsp basil, chiffonaded

  1. Salmon: Place the flour into a shallow bowl or pie plate and dredge each of the salmon fillets in in the flour. Heat medium stainless steel frying pan over medium heat with 2 tbsp olive oil. Add salmon and cook 2 minutes on each side, it won’t cook through, but that’s ok, it’ll finish cooking in the oven. Add a pinch of salt and pepper to the top of the salmon while it cooks. Remove the salmon from the frying pan, and set aside to let rest.
  2. Tapenade: Use the same pan you cooked the salmon in, adding a little more oil if it seems dry.  Add the carrots and onions, and let them cook for 5 minutes -- keep the heat at medium, you are not trying to brown the vegetables, just soften them. Add garlic and continue to cook for 1 minute. 
  3. Add the olives, artichokes, and capers and give it a quick stir before removing from the heat. Let the tapenade mixture cool. Once it is cooled,  pulse in a food processor 8 - 10 times.
  4. Finishing:. Set oven to broil. Place the salmon back into the frying pan that you used for the tapenade.  Spoon 3 tbsp tapenade on to each fillet. Drizzle remaining olive oil on each fillet. Place the frying pan in the middle rack of the oven, and cook for 2 minutes. Keep the salmon in the oven, but turn the oven to 375 degrees and let salmon bake in the oven for 6 mins. Turn the oven off and leave salmon in the oven for 2 mins. 
  5. Carefully remove the pan from the oven, and place the salmon on a serving dish. Don’t get rid of your pan! Place the pan back on the stove on medium heat.  Add the juice of half a lemon and cook for 1 minute. Add basil, ¼ cup white wine and salt and pepper to taste. Cook down for 1 minute. Spoon the wine wine sauce on both sides of the salmon fillet.