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Salmon With Anchovy Olive Tapenade

340 min
4 servings
Health Score: 6/100
1.47 per serving
8 likes
Antipasti Starter Snack Appetizer Antipasto Hor D'Oeuvre Gluten Free Dairy Free Paleolithic Primal Whole 30 Pescatarian Ketogenic

Ingredients

  • 2 cloves of clv garlic (minced)
  • 1 cup kalamata olives (black)
  • 1/4 cup juice of lemon
  • 2 tbsp olive oil plus
  • 1 tbsp rosemary
  • 1 tbsp anchovies (salted)
  • 4 oz salmon (wild)

About

Salmon With Anchovy Olive Tapenade is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. For $1.47 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 14g of fat, and a total of 163 calories. If you have salmon, olive oil, lemon juice, and a few other ingredients on hand, you can make it. This recipe from Elana's Pantry has 8 fans. It works best as a hor d'oeuvre, and is done in approximately 5 hours and 40 minutes. With a spoonacular score of 0%, this dish is very bad (but still fixable). Stuffed Salmon With Tomato-Olive Tapenade, Roasted Tomato Crostini with Olive Tapenade, and Garlic Oregano Olive Tapenade are very similar to this recipe.

Nutrition (per serving)

163kcal
Calories
3g
Carbohydrates
14g
Fat
2g
Fiber
7g
Protein
1g
Sugar

Instructions

  1. 1

    Rinse salmon fillets, place in a 7 x 11 inch baking dish and drizzle with lemon juice

  2. 2

    In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste

  3. 3

    Spread paste over fillets and marinate 2- 6 hours; if short on time, skip marinating time

  4. 4

    Bake at 350 for 15-20 minutes

  5. 5

    Serve

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Preparation Details

Total Time: 340 minutes

Servings: 4

Dietary Information

Vegetarian: No

Vegan: No

Gluten Free: Yes

Dairy Free: Yes

Low FODMAP: No

Source: Elana's Pantry

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