Go Back
Stuffed Salmon with Olive and Garlic Scape Tapenade

Stuffed Salmon with Olive and Garlic Scape Tapenade

Hannah
Salty, garlicky, and refreshing, this tapenade makes a perfect accompaniment for salmon! Serve over riced broccoli for a healthy meal!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine French, Italian, Mediterranean
Servings 2

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment Paper
  • Kitchen Knife (very sharp)

Ingredients
  

  • 2 large Filets of Salmon
  • 1 clove Garlic
  • 1 stalks Garlic Scapes
  • 1/4 cup Green Olives
  • 1/4 cup Kalamata Olives
  • 1 tbsp Capers (with juice)
  • 2 sprigs Fresh Parsley
  • 2 tbsp Olive Oil
  • 1/4 squeezed Lemon
  • 1/3 cup Crumbled Feta
  • Salt and Pepper

Instructions
 

  • Preheat oven to 350.
  • In mixing bowl, combine minced garlic, lemon juice, olive oil, caper juice, salt and pepper.
  • Very finely chop olives, capers, and scapes (could use a food processor if making a large enough quantity) and add to bowl. Mix well. Add about half of the feta and stir to combine.
  • Lay parchment paper on baking sheet. Carefully, using very sharp knife, slice the side of the salmon in half, leaving 3 sides attached (create a pocket).
  • Spoon tapenade mixture into each fillet and drizzle with a bit of olive oil, salt and pepper. Bake until cooked through.
  • Remove and serve with any additional tapenade and crumbled feta. Enjoy!
    Great served over riced cauliflower or broccoli!
Keyword Cauliflower Rice, Garlic Scapes, Healthy, Keto, Low-carb, Olives, Salmon