Salmon & Anchovy-Olive Tapenade

4 (4) ounce fillets wild salmon
¼ cup lemon juice, freshly squeezed.
1 tablespoon salted anchovies, chopped
1 tablespoon rosemary, minced
1 cup black kalamata olives, pitted
2 cloves garlic, minced
2 tablespoons olive oil

1. Rinse salmon fillets, place in a baking dish and drizzle with lemon juice
2. In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste
3. Spread paste over fillets and marinate 2- 6 hours; if short on time, skip marinating time
4. Bake at 350° for 15-20 minutes
5. Serve

Serves 4

From Elanaspantry.com