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1 serving


Kalamata Olive Tapenade:
Champagne Vinaigrette:


Preheat oven to 350 degrees. Season salmon with salt and pepper on both sides. Add olive oil and white wine. Mix to coat both sides. Place in hot saute pan and sear on both sides for approximately 1 minute. Place in oven for 3 to 5 minutes.

After 3 to 5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5 to 10 minutes.

To plate, place salmon on top bed of spinach and spoon vinaigrette over.

Kalamata Olive Tapenade:

Add all ingredients to food processor. Process until smooth paste.

Champagne Vinaigrette:

Whisk chicken broth, vinegar, mustard, shallot, garlic, oils, and honey in bowl. Season with salt and pepper. Just before serving, add tomato and herbs.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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