This wonderful recipe come from Bread and Butter,
Pan-Seared Salmon with Olive and Sun-dried Tomato Tapenade


  • 2 salmon fillets
  • 3 Tbsp butter
  • salt and pepper
  • dry oregano
  • Juice of half lemon
  • Black Olive & Sun-Dried Tapenades (recipes below)


  1. Preheat your oven to 375˚F
  2. Season the salmon filets with salt, pepper, and oregano.
  3. Melt the butter in a  oven-safe skillet and add the lemon juice. When the butter has melted. Place the filets. Sear each side for 1-2 minutes per side depending on thickness. Once all sides have been seared, place the skillet in the oven for 5-10 minutes to let the inside of the salmon slightly cook through.
  4. Remove from the oven and serve. Top with some black olive tapenade or sun-dried tomato tapenade.

  • 20 black or kalamata olives (pitted)
  • 1/2 Tbsp capers
  • Juice of half lemon
  • 1/8 c extra virgin Olive oil
  • pepper
  1. Combine all ingredients in the food process and blend until a paste-like consistency.
Note: to make it into a sun-dried tomato tapenade, add a few sundried tomato that has been preserved in oil. The oil from the tomato will replace the 1/8 c extra virgin olive oil that is called for in the ingredients. Add more, if needed.
I served the salmon with some fresh slices of tomato over a small bed of lettuce. You can serve the tapenade as a appetizer as well on crackers or on crostinis
Pan Seared Salmon with Tapenade
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