Wild salmon with red tapenade — Meal
Meal

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Macros (per serving)

Fat

34%

(17 g)

Protein

41%

(47 g)

Carbs

25%

(28 g)

22 g Net,

6 g Fiber

448 Calories (per serving)

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Fish dishes

Wild salmon with red tapenade

Ingredients

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Black olives

130 g

Sun dried tomatoes

180 g

Garlic

3 cloves

Dried oregano

1 tsp

Salmon fillet

4 pieces

Coconut oil

1 Tbsp

Instructions

Difficulty

Normal

Prep time

5 min

Cook time

10 min

1

Combine the sun-dried tomatoes, olives, garlic and oregano in a food processor and grind to a coarse tapenade.

2

Heat the coconut oil in a frying pan and in the meantime spread a layer of the tapenade on the salmon fillets (not on the skin side).

3

First fry the salmon fillets on the skin side until crispy, about 3-4 minutes over medium-low heat.

4

Gently turn the fillets over and bake the side with the tapenade for another 1-2 minutes.

5

For example, serve with a fresh salad or with wok vegetables.

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Details

Allergens

Nightshade

Diet

Paleo

Course

Dinner, Side dish

Cooking equipment

Food processor

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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