Baked Salmon with Coriander Chutney Tapenade

Baked Salmon with Coriander Chutney Tapenade

Fresh coriander makes a delicious chutney-style tapenade that gives the simplest baked fish a more interesting flavour.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cuisine Fish & Shellfish, Heart Healthy, High Calcium, High Fiber, Low Carbohydrate, Low Sodium, Mediterranean, Omega 3 Source, Quick Easy, Special Occasions
Servings 4 People


  • 4 pcs Atlantic Salmon Fillets About 125g each, skinless
  • 1 Coat of Olive Oil Spray
  • 1 Pinch Cracked Black Pepper to taste
  • 1 pc Small Onion Finely chopped
  • 2 pcs Garlic Cloves Crushed
  • 1 Pack (25g) Fresh Corriander Chopped
  • 1 tsp Cumin Seeds Lightly crushed
  • 25 g Sultanas
  • 1 Coat of Olive Oil Spray
  • 2 cups Steamed Broccoli


  • Preheat the oven to 190C.
  • Put non-stick baking paper on the base of a shallow ovenproof dish. Arrange the salmon fillets in the dish, spacing them slightly apart. Season with pepper, if desired. Bake for 10 minutes.
  • While the salmon is cooking, heat a frying pan, spray with olive oil spray and gently fry the onion for 5 minutes until golden brown.
  • Add the garlic, coriander, cumin seeds, sultanas, 4 Tbsp water and a little seasoning. Heat for about 2 minutes until the water has almost evaporated.
  • Pile the chutney over the fish portions and spray with olive oil spray. Bake for a further 8 to 10 minutes or until the fish flakes easily when pierced with a knife. Serve with steamed broccoli.


Calories :301
Kilojoules :1257
Fat :14.9
Carbohydrate :13.8
Protein :27.6
Cholesterol :74
Sodium :114
Saturated Fat :2.9
Fiber :3.3
Calcium :53
Sugar :6.4
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