A foolproof trio loaded with flavor: flavorful salmon dressed up with a juicy olive and crunchy pistachio tapenade. This simple, but elegant keto dish can be whatever you want it to be: an easy meal for busy weeknights or a festive main course for your hungry guests.
July 16 2018 recipe by Pascale Naessens, photo by Roos Mestdagh, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Main course, Meal
A foolproof trio loaded with flavor: flavorful salmon dressed up with a juicy olive and crunchy pistachio tapenade. This simple, but elegant keto dish can be whatever you want it to be: an easy meal for busy weeknights or a festive main course for your hungry guests.
USMetric
4 servingservings
Ingredients
Salmon
- 3 oz. 85 g green olives, pitted and finely chopped
- 2 oz. (71⁄3 tbsp) 55 g (110 ml) pistachio nuts, shelled and finely chopped
- 1½ lbs 650 g salmon, boneless filletsalmon, boneless fillets
- 2 tbsp 2 tbsp olive oil
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp pepper
Tomatoes
- 14 oz. 400 g cherry tomatoes, with stems
- ½ tbsp ½ tbsp olive oil
- salt and pepper, to taste
- ½ tbsp ½ tbsp dried thyme
Serving
- ½ cup (1⁄6 oz.) 120 ml (4.5 g) fresh dill, chopped
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Making low carb simple
Instructions
Preheat the oven to 350°F (180°C).
Transfer the chopped olives and pistachios to a small bowl. Add a splash of olive oil, salt, and pepper 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. Sprinkle with some oil and season with salt, pepper and thyme.
Bake the fish and tomatoes for 15 minutes or until the fish is cooked through, opaque in the center, and flakes easily with a fork. The tomatoes will be soft and slightly wilted.
Top the salmon with fresh dill and serve.
Tip
This dish is perfect for guests or a large family - double or triple the servings to meet your needs. You can prepare everything in advance and when people arrive just pop it in the oven.
About the recipe
This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
4 comments
- 1 comment removed
2
Amanda
March 9 2023
Hi, do you think the dish would be lost if I used Italian salty black olives in lieu of the green ones? I love your creations so I respect your opinion on this. I’m just excited to now try it tonight and only have three green olives and plenty of black ones. Thank you for this awesome recipe!
Reply: #3
3
Reply to comment #2 by Amanda
Kristin Parker Team Diet Doctor
March 9 2023
Hi, do you think the dish would be lost if I used Italian salty black olives in lieu of the green ones? I love your creations so I respect your opinion on this. I’m just excited to now try it tonight and only have three green olives and plenty of black ones. Thank you for this awesome recipe!
If you like the taste of your olives, then you will like the taste of the tapenade with that kind!
4
Amanda
March 9 2023
Oh cool. Thanks so much for responding Kristin and saying that…..can’t wait to taste it! Huge fan of yours for years and use your recipes weekly in this home. Much gratitude!
Reply: #5
5
Reply to comment #4 by Amanda
Kristin Parker Team Diet Doctor
March 9 2023
Oh cool. Thanks so much for responding Kristin and saying that…..can’t wait to taste it! Huge fan of yours for years and use your recipes weekly in this home. Much gratitude!
I can't take credit for the recipe team's hard work, but I do hope you enjoy the dish!
