Easy Salmon with Sun-Dried Tomato and Olive Tapenade
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteSeafood is popular in France, with over half of all French residents purchasing fresh or frozen fish from their local grocery store. Salmon is a bright and flavourful fish that goes well with various flavours. This robust dish features tangy sun-dried tomatoes and a delicious olive tapenade to make a gourmet meal that fools anyone into thinking you’re a pro. Pair it with a complex red wine, like Mon Coeur Côtes-du-Rhône from Jean-Louis Chave, and you’ll make an impression.
Salmon with Sun-Dried Tomato and Olive Tapenade
This dish is a great centrepiece to enjoy with some field greens, risotto, and a bottle of top-quality French red wine.
Ingredients
- 2 leeks light green and white parts only
- 5 fresh basil leaves
- 3 tbsp butter chilled
- salt
- freshly ground white pepper
- 4 sun-dried tomatoes chopped
- 8 Oil-Cured Olives pitted
- 1 tbsp capers drained
- 4 sprigs thyme leaves stripped
- 1 tbsp chives chopped
- 1 tbsp parsley chopped, plus extra for garnish
- 2-3 tbsp olive oil
- 2 6-oz Salmon Fillets skinless
Instructions
- Slice leeks in half lengthwise, loosen the layers and run them under cold water to wash out any sand or dirt. Cut the halves into 1/2-inch thick slices and place them in a saucepan of salted water. Bring to a boil, then simmer until leeks are fully tender – about 6 minutes. Drain and place leek slices in a blender with the basil leaves and butter. Purée until very smooth and return to the saucepan to keep warm, and season well with salt and freshly ground white pepper.
- Next, place the sun-dried tomatoes, olives, capers, herbs, and olive oil in a small processor or spice grinder; purée until it forms a chunky paste.
- Divide and spread the paste among the tops of the two salmon fillets, pressing it gently to adhere.
- Place salmon on an oiled baking sheet and roast for 8-10 minutes, depending on thickness and your preference. (Our fillets we about 1 inch thick, and were perfect after 9 minutes.)
- To serve, spoon some of the leek-basil purée on a dinner plate and top with salmon. Sprinkle with parsley.
Tried this recipe?Let us know how it was!
Other Recipes You Might Enjoy
Roasted King Salmon with I’itoi Onion Compote
Allow enough time for the onions to cook slowly, as the caramelizing process will make all the difference in the flavour of the compote. Serve with the roasted salmon for a lovely combination. If you have too much onion compote, it won't go to waste, serve with grilled meat or on a sandwich.
Check out this recipe
Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes
Easy, delicious and chef quality a fish dish to impress!
Check out this recipe
Smoky Cinnamon Salmon with Mushroom Lentils
This salmon dish is easy, tasty and full of wonderful spices.
Check out this recipe
Stuffed Zucchini Blossoms: Goat Cheese, Sun-Dried Tomatoes, and Tapenade
This recipe is easy to prepare and delicious to eat. Serve hot with chilled rosé.
Check out this recipe
Salmon with Herbed Chèvre Wrapped in Zucchini
Moist and buttery baked salmon wrapped in zucchini and stuffed with chèvre gently floating in a spicy tomato sauce topped with olives.
Check out this recipe
Seared Salmon with Tomato-Shallot Ragoût
The tomato ragoût is simple to prepare, you can make it in advance as it will keep for a few days. The salmon takes less than 10 minutes to cook, so dinner is on the table in no time at all.
Check out this recipeFull day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Discover the Underwater Museum of MarseilleRelated Provence Articles
Soupe au Pistou a Summer Soup from Nice, France
July 24, 2023
While we often think of soup as a cold-weather dish, some recipes bridge the seasons perfectly. Filled with vegetables and legumes, la soupe au pistou is one such dish. In Nice and traditional Cuisine Nissarde pistou soup is a summer dish. A mix of seasonal vegetables, potatoes and beans cook in a light broth and …
Why You Should Drink Only Provencal Rose Wines This Summer
July 4, 2018
Oh, the rosé wine! The delectable wine with a refined and light taste! The perfect one to swirl in with your tongue along with robust food! Whether you plan on having it alone or with food, you will fall in love with the taste. Once you come out of the trance, you will find that …
Banana Tarte Tatin a Variation on the Classic
April 9, 2021
The origin of the Apple Tarte Tatin aux Pommes is rooted in France’s Loire Valley in the small town of Lamotte-Beuvron. Born out of an unintended mistake in the kitchen, this tarte is the sweet result. At the time, the two Tatin sisters, Stéphanie and Caroline, owned and operated the Hôtel Tatin. They also served …
Panade aux Pommes Not Your Classic Apple Pie from Provence
August 11, 2015
Ginger and Nutmeg hosted a July 4th dinner party while in Provence in honour of their US friends. The menu included traditional and non-standard elements. Although the intent was to celebrate the US holiday, the menu might be considered a melange of Mexican, American, and French cuisine. The recipe below for Panade ux Pommes is …
No Comment