Grilled salmon with quick tapenade
1
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Add a delicious salty flavor to buttery grilled salmon with an easy, make-ahead tapenade that can be prepared in less than 20 minutes. The fish is a snap to make on an outdoor grill as well as inside on a grill pan. The tapenade calls for kalamata olives, but any kind of brined olive will work, such as Castelvetrano or Niçoise. You can purchase them pitted or unpitted. While the pitted might be more convenient, their flavor is saltier and flesh is mushier because they take on more of the flavor of the brine.
Ingredients
Cooking spray
4 spray(s)
Uncooked wild Atlantic salmon fillet
1 pound(s), 4 (4-oz) skinless
Table salt
¼ tsp
Black pepper
⅛ tsp
Olives
8 olive(s), medium, kalamata, pitted (about 1⁄4 cup)
Sun-dried tomatoes (without oil)
¼ cup(s), chopped
Basil
3 Tbsp, or parsley, chopped
Pine nuts
2 Tbsp