BAKED SALMON WITH TOMATO-OLIVE TAPENADE
Serves: 4
Ingredients:
Extra virgin olive oil
1 pound fresh salmon fillet
Juice of ½ lemon
Sea salt and freshly ground pepper, to taste (or merkén, Peruvian smoked pepper flakes)
1 Tbsp. shallot, minced
3 garlic cloves, minced
1 cup cherry tomatoes, halved
¼ cup purple olives, pitted, chopped
Handful of pine nuts, chopped or crushed
1 Tbsp. fresh parsley, chopped
1½ tsp. fresh oregano, chopped
Splash of Italian balsamic vinegar
