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Salmon with Anchovy-Olive Tapenade

An Olive Oil Recipe

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Prep Information

Prep Time

120-360 (if marinating) minutes

Cook Time

15-20 minutes


4 people


  • 2 tablespoons Ascolano Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 cup black kalamata olives, pitted
  • 1 tablespoon rosemary, minced
  • Four 4-oz. wild salmon fillets
  • 1/4 cup lemon juice
  • 1 tablespoon salted anchovies, chopped


  • Preheat oven to 350 degrees.
  • Place the salmon fillets in a 7 x 11-inch baking dish and drizzle with the lemon juice. Place the anchovies, rosemary, olives, garlic and the Ascolano Extra Virgin Olive Oil in the bowl of a food processor. Pulse until the mixture turns into a coarse paste.
  • Spread the paste over the fillets and marinate 2-6 hours; if you’re in a hurry, skip the marinating step, but bake with the tapenade on top of the salmon. Bake for 15-20 minutes. Serve.
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