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Salmon with Olive-Pistachio Tapenade and Tomatoes


  • Salmon

    • 3 oz. green olives, pitted and finely chopped

    • 2 oz. pistachio nuts, shelled and finely chopped

    • 1 ½ lbs salmon, boneless fillets

    • 2 tbsp olive oil

    • ½ tsp salt

    • ½ tsp pepper

  • Tomatoes

    • 14 oz. cherry tomatoes, with stems

    • ½ tbsp olive oil

    • Salt and pepper, to taste

    • ½ tbsp dried thyme

  • Serving

    • ½ cup fresh dill, chopped

Yields: 4 servings


  1. Preheat the oven to 350 degrees

  2. Transfer the chopped olives and pistachios to a small bowl. Add a splash of olive oil, salt, and pepper and stir to combine.

  3. Put the fish in a baking dish. Spread the olive mixture around and between the fillets.

  4. Put the tomatoes in a separate baking dish. Sprinkle with some oil and season with salt, pepper and thyme.

  5. Bake the fish and tomatoes for 15 minutes or until the fish is cooked through, opaque in the center, and flakes easily with a fork. The tomatoes will be soft and slightly wilted.

  6. Top the salmon with fresh dill and serve.

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