Salmon with Artichoke, Tomato and Olive Tapenade
 
Prep time
Cook time
Total time
 
From the Hotel Boulderado
Author:
Serves: 4
Ingredients
  • 1 (15-ounce) can quartered artichoke hearts, drained
  • ¼ cup pitted Kalamata olives
  • ¼ cup pitted Manzanilla olives
  • 3 roma tomatoes, seeded and diced
  • 2 tablespoons thinly sliced fresh basil leaves
  • 1 tablespoon extra virgin olive oil
  • Juice of ½ a small lemon (about 1½ tablespoons)
  • Salt and pepper
  • 1 to 2 tablespoons extra virgin olive oil
  • 4 (6-ounce) salmon fillets
Instructions
  1. Slice the quartered artichoke hearts lengthwise and place in a small mixing bowl. Cut the olives lengthwise into quarters and add to the bowl, along with the tomatoes, basil, 1 tablespoon olive oil, and lemon juice; stir gently to combine and season with salt and pepper to taste.
  2. Season salmon fillets with salt and pepper. Heat 1 to 2 tablespoons olive oil in a large nonstick skillet over medium-high heat and add the fillets, flesh side down. Cook until golden brown, about 3 to 5 minutes, then flip, reduce heat, and continue to cook until desired internal temperature, about 3 minutes for medium well. Serve salmon with tapenade on top.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2013/04/salmon-with-artichoke-tomato-and-olive-tapenade-from-tasting-colorado-cookbook/