This delicious Mediterranean-inspired salmon is topped with a black olive spread, and cooks in just 10 minutes. Served along with an olive sage stuffing, this hearty dinner will leave you wanting seconds!
I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.
When I heard about the opportunity to develop a recipe with California Ripe Olives for The Recipe ReDux, I was so excited! I LOVE olives, and I always get so excited to think of new ways to use ingredients. Not only are olives delicious, but they are full of healthy fat and nutrients. California black ripe olives are as good as they taste with vitamin E (.25 mg per serving), iron (.49 mg per serving), vitamin A (60 IU per serving), and fiber (.5 grams per serving). Olives are an essential part of the Mediterranean diet and contain monounsaturated fat – the good fat! Who could say no to that? Healthy AND delicious?!? Eat up!
For the salmon, I just mixed together chopped olives, bread crumbs, and ranch dressing, put it on top of the salmon, and then baked it. SUPER simple. The Olive Sage Stuffing isn’t much more complicated. Just dice up some celery and onion, simmer it for a few minutes, pour over some torn up bread and seasonings, and bake. This is such warm and cozy meal, perfect for cooler weather, and SO flavorful!
OLIVE CRUSTED SALMON {WITH OLIVE SAGE STUFFING}
- Prep Time: 30 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 40 mins
- Yield: 4 1x
Ingredients
- Salmon:
- 4 salmon fillets
- 1/2 cup California Ripe black olives, chopped
- 2/3 cup plain bread crumbs
- 1/3 cup ranch dressing (use a yogurt-based ranch dressing if possible)
- 1/2 tsp salt
- Stuffing:
- 2 T flaxseed meal + 5 T water (or 2 eggs)
- 1 whole wheat french baguette
- 2 T butter
- 2 T canola oil
- 2 cups diced celery
- 1 diced yellow onion
- 2 cups low sodium chicken broth
- 1 cup diced black olives
- 1 tsp salt
- 1 tsp pepper
- 1 tsp rubbed sage
Instructions
- Start with the stuffing. Preheat oven to 350 degrees F. Mix flaxseed meal and water, and allow to stand while you prep the rest of the ingredients. In a medium saucepan, melt butter and oil over medium heat. Add in celery and onion and saute for 4-5 minutes. Add chicken broth, bring to a boil, then cover and simmer for 10 minutes. While that is simmering, tear up bread and place in a greased 9×13 pan. Sprinkle on chopped black olives, salt, pepper, and sage, and toss to evenly distribute the seasonings. Pour the celery/onion mixture and the flax/water mixture over the bread and mix until it is well coated. Cover and bake for 40 minutes. Uncover and bake an additional 10 minutes. To prep the salmon, set the oven to broil. Mix together the chopped black olives, bread crumbs, salt, and ranch dressing until it forms a thick paste. Spread on top of salmon and place salmon on a greased baking sheet. Sprinkle a few more bread crumbs on top. Broil for 5 minutes*, then turn the oven down to 350 and bake 5 minutes more, or until salmon flakes apart and is cooked all the way through. Enjoy!
Notes
*Don’t leave the salmon unattended while it is broiling, it can burn really easily! I like to leave the oven open a crack to make sure it doesn’t get too hot and burn/catch fire. The topping will be a dark brown color towards the end of the 5 minutes, but it should NOT look burnt. If it gets too dark, just pull it out and bake it at 350 until it is fully cooked.
