Salmon with olive-pistachio tapenade and tomatoes
A foolproof trio loaded with flavor: moist and flavorful salmon dressed up with a juicy olive and crunchy pistachio tapenade. This simple, but elegant, dish can be whatever you want it to be: a perfect easy meal for busy weeknights or a festive main course for your starving guests.
USMetric
servingservings
Ingredients
- 2 oz. 55 g green olives, pitted
- 1½ oz. 45 g pistachio nuts, shelled
- 14 oz. 400 g salmon, boneless fillet filletssalmon, boneless fillets fillets
- 10 oz. 280 g cherry tomatoes with stems
- ½ tbsp ½ tbsp dried thyme
- ¼ cup (1⁄10 oz.) 60 ml (2.25 g) fresh dill, chopped
- ¼ cup 60 ml olive oil
- salt and pepper, to taste
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (180°C).
- Chop the olives and pistachios finely and transfer to a small bowl. Add a splash of olive oil and stir to combine.
- Put the fish in a baking dish. Spread the olive mixture around and between the fillets.
- Put the tomatoes in a separate baking dish. Season with salt, pepper and thyme, and sprinkle with olive oil.
- Bake the fish and tomatoes for 15 minutes until the fish is opaque in the center.
- Top the salmon with a little dill and serve.
Tip!
This dish is even more beautiful if you make it for guests—just double or triple the recipe. You can prepare everything in advance and when people arrive you just have to put it in the oven.
About the recipe
This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
One comment