Baked Salmon with Artichoke Olive Tapenade

TIME: 25 minutes // SERVES: 4 // DIFFICULTY: Medium

Baked salmon brushed with Garlic & Shallot Butter and topped with a punchy Poshi artichoke, olive & pickle tapenade for an easy weeknight dinner packed with flavor.

WHAT DO I NEED?

For the salmon

1 salmon filet
Garlic & Shallot Butter, softened
Salt
Black pepper

For the tapenade

Poshi artichokes, roughly chopped
Poshi olives, roughly chopped
Poshi pickles, roughly chopped
Scallions, thinly sliced
1 small spoonful Garlic & Shallot Butter, melted
Olive oil
Champagne vinegar
Salt
Black pepper

Preheat the oven to 400°F. Place the salmon filet on a parchment-lined baking sheet and season with salt and pepper.
Generously brush the top of the salmon with softened Garlic & Shallot Butter, making sure the entire surface is coated.
Bake for 12–15 minutes, depending on the thickness of the filet, until the salmon is cooked through and flakes easily.
While the salmon cooks, make the tapenade. Add the chopped artichokes, olives, pickles, and scallions to a bowl. Stir in a small amount of melted Garlic & Shallot Butter, a drizzle of olive oil, and a splash of champagne vinegar. Season with salt and pepper and toss to combine.
Transfer the cooked salmon to a plate and generously spoon the tapenade over the top. Finish with an extra drizzle of olive oil and serve immediately.