🐟 Mediterranean Baked Salmon with Olive & Caper Tapenade

🥣 Ingredients (Serves 2–3)

🐟 For the Salmon

• 2 salmon fillets (about 150–200 g each)

• 1 tbsp olive oil

• 1 clove garlic, minced

• Juice of ½ lemon

• Salt & black pepper to taste

• 1 tsp dried oregano or thyme

🫒 For the Olive & Caper Tapenade

• ¼ cup Kalamata or green olives, finely chopped

• 1 tbsp capers, rinsed

  

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• 1 tbsp sun-dried tomatoes, chopped

• 1 tbsp fresh parsley, chopped

• 1 tsp lemon zest

• 1 tbsp olive oil

• ¼ tsp crushed red pepper flakes (optional)

🍋 For Garnish

• Lemon wedges

• Extra parsley or basil

👩‍🍳 Instructions

✅ Step 1: Prepare the Tapenade

1. In a small bowl, combine chopped olives, capers, sun-dried tomatoes, parsley, lemon zest, and olive oil.

2. Mix well and set aside.

   

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✅ Step 2: Prepare the Salmon

1. Preheat your oven to 200°C (400°F).

2. Line a baking dish with parchment paper.

3. Place salmon fillets skin side down.

4. Drizzle with olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

✅ Step 3: Bake

1. Bake for 12–15 minutes (depending on thickness) until salmon flakes easily with a fork.

2. Do not overbake — salmon should remain juicy.

✅ Step 4: Top with Tapenade

1. Remove salmon from the oven and spoon the olive–caper tapenade generously over the top.

2. Drizzle a little extra olive oil and garnish with parsley or basil.

✅ Step 5: Serve

Serve warm with:

🍆 Baba Ganoush (Roasted Eggplant Dip)

• 🥗 Greek salad or roasted vegetables

• 🍚 Quinoa, couscous, or brown rice

• 🍋 Extra lemon wedges on the side

💚 Health & Nutrition Benefits

✅ Healthy Tips

1. 🌿 Use wild-caught salmon for better flavor and nutrition.

2. 🍅 Add chopped cherry tomatoes or spinach under the fish for a one-pan meal.

3. 🧊 Store leftovers in the fridge for up to 2 days — great for salads or wraps.

4. 🔥 For extra crispness, broil for the last 1–2 minutes.