Italian Oven-Baked Salmon with Tomato and Olive Tapenade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Moist salmon fillets baked with a savory tomato and olive tapenade, infused with garlic and fresh herbs for a bright Italian flavor. This italian-inspired seafood (mediterranean) ready in about 25 minutes pairs (5 oz each) salmon fillets, quartered cherry tomatoes, pitted and chopped kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and place 4 salmon fillets skin-side down, patting them dry.
  2. Step 2: In a bowl, combine 1 cup quartered cherry tomatoes, 1/2 cup chopped kalamata olives, 3 minced garlic cloves, 1/4 cup chopped fresh basil, 3 tbsp olive oil, 1 tsp fresh lemon zest, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly to create the tapenade.
  3. Step 3: Spoon the tomato and olive tapenade evenly over the top of each salmon fillet, pressing lightly to adhere.
  4. Step 4: Bake salmon in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork. Serve immediately with a drizzle of any pan juices.

Equipment for this recipe

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Frequently asked questions

How long does Italian Oven-Baked Salmon with Tomato and Olive Tapenade take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Oven-Baked Salmon with Tomato and Olive Tapenade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (5 oz each) salmon fillets from drying out.

Can I substitute ingredients in Italian Oven-Baked Salmon with Tomato and Olive Tapenade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Oven-Baked Salmon with Tomato and Olive Tapenade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Oven-Baked Salmon with Tomato and Olive Tapenade?

Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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