Directions:
- 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 3-5 minutes.
- After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes.
- To plate, place salmon on top bed of spinach and spoon vinaigrette over.
- Whisk chicken broth, vinegar, mustard, shallot, garlic, oils, and honey in bowl. Season with salt and pepper. Just before serving add tomato and herbs.
- KALAMATA OLIVE TAPENADE
- Add all ingredients to food processor. Process until smooth paste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4036.11 Kcal (16898 kJ) | ||
| Calories from fat | 3068.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 340.93g | 525% | |
|---|---|---|---|
| Cholesterol | 723.31mg | 241% | |
| Sodium | 1144.16mg | 48% | |
| Potassium | 3509.6mg | 75% | |
| Total Carbs | 54.55g | 18% | |
| Sugars | 16.46g | 66% | |
| Dietary Fiber | 7.03g | 28% | |
| Protein | 191.8g | 384% | |
| Vitamin C | 66.5mg | 111% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 12.1mg | 67% | |
| Calcium | 636.6mg | 64% | |
| Amount Per 100 g | |||
| Calories | 410.48 Kcal (1719 kJ) | ||
| Calories from fat | 312.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.67g | 525% | |
|---|---|---|---|
| Cholesterol | 73.56mg | 241% | |
| Sodium | 116.36mg | 48% | |
| Potassium | 356.93mg | 75% | |
| Total Carbs | 5.55g | 18% | |
| Sugars | 1.67g | 66% | |
| Dietary Fiber | 0.72g | 28% | |
| Protein | 19.51g | 384% | |
| Vitamin C | 6.8mg | 111% | |
| Iron | 1.2mg | 67% | |
| Calcium | 64.7mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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