Ingredients

The following ingredients have 4 Servings
  • 1 cup California Ripe green olives
  • 1/2 cup California Ripe black olives
  • 1/2 teaspoon minced garlic
  • 1 teaspoon chopped basil
  • 2 tablespoons extra virgin olive oil
  • 4 4-ounce salmon fillets

Instruction

  • In a food processor add olives, garlic, basil and olive oil. Pulse until olives are chopped up. Season the top of the salmon with salt. Place the salmon skin side down on a foil-lined baking sheet sprayed with non-stick spray. Broil for 8 minutes or until salmon pulls apart with a fork in flakes. Top with a spoonful of the tapenade.