30-Minute Keto Mediterranean Baked Salmon
Mediterranean-inspired baked salmon topped with a vibrant olive tapenade made from Kalamata olives, capers, and fresh herbs. The rich, briny tapenade perfectly complements the flaky salmon, creating a restaurant-quality dish that's naturally keto-friendly and packed with healthy fats. Ideal for weeknight dinners or entertaining, this recipe delivers bold Mediterranean flavors with minimal prep time and maximum impact.
Ingredients
- 4 salmon filletscod or halibut fillets1:1pescatarian
similar cooking time
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 lemon, sliced
- 1 cup Kalamata olives, pitted
- 2 tbsp capers
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- ¼ cup extra virgin olive oil
- 1 lemon zest
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes
Instructions
- 1
Preheat oven to 400°F
- 2
Place salmon fillets on parchment-lined baking sheet
- 3
Drizzle with olive oil and season with salt, pepper, and garlic powder
- 4
Top each fillet with lemon slices
- 5
Bake for 12-15 minutes until fish flakes easily with fork
- 6
Combine olives, capers, garlic, parsley, olive oil, lemon zest, lemon juice, and red pepper flakes in food processor
- 7
Pulse until coarsely chopped but not pureed
- 8
Top each baked salmon fillet with tapenade and serve immediately
Tips
Don't overmix the tapenade - keep it chunky for better texture and visual appeal.
Check salmon doneness by gently pressing with fork - it should flake easily but still be moist.
Make tapenade ahead of time for deeper flavors - it keeps well refrigerated for up to a week.
Good to Know
Refrigerate cooked salmon up to 3 days. Store tapenade separately up to 1 week.
Make tapenade up to 3 days ahead. Season salmon just before baking for best results.
Serve immediately while salmon is hot. Pairs well with roasted vegetables or cauliflower rice.
Common Mistakes
Don't overbake salmon to avoid dryness - check at 12 minutes.
Avoid over-processing tapenade to maintain chunky texture.
Substitutions
similar cooking time
FAQ
Can I use frozen salmon fillets?
Yes, thaw completely and pat dry before seasoning. Add 2-3 minutes to cooking time if still slightly cold.
What if I don't have a food processor?
Finely chop all tapenade ingredients by hand and mix in a bowl. The texture will be different but equally delicious.
How long will leftover tapenade keep?
Store covered in refrigerator up to 1 week. The flavors actually improve after a day or two.