salmon topped with a tapenade served on a white plate with shrimp

Salmon has got to be one of the most popular fish to serve for dinner, and my Mediterranean style salmon will certainly be a crowd pleaser!  With my easy to make olive tapenade you’ve got yourself a healthy and delicious restaurant-style dinner.

Course: Entree
Cuisine: Italian
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2
Calories: 242 kcal

  • 2 salmon filets I used coho
  • 1/2 cup mixed olives
  • 1/2 cup diced tomato
  • 1/3 cup feta crumbles
  • 1 tablespoon finely chopped Italian parsley
  • splash of olive oil
  • splash of balsamic vinegar
  • sea salt and pepper to taste
  1. preheat the oven to 350 degrees
  2. rinse salmon under cold running water
  3. remove skin from salmon if still attached by careful running a knife between the skin and flesh of the salmon
  4. sprinkle the top of the salmon with sea salt and black pepper
  5. place salmon in baking dish with a little water in the dish to keep the salmon from drying out
  6. place in oven and bake for 15 minutes
  7. Remove from oven and top with feta-olive tapenade
  1. chop mixed olives and tomatoes in a small dice
  2. finely chop Italian parsley
  3. mix the olives, tomatoes, parsley and feta crumbles together adding the olive oil and balsamic vinegar
  4. season to taste with sea salt and black pepper
  5. Top salmon liberally with feta-olive tapenade and serve