This is a fast and easy weeknight dish that tastes like you spent a lot of time on it. Olive tapenade is a thick paste made from olives, olive oil and spices that is often used as a condiment on vegetables and fish. The orange zest and orange juice brighten ups the flavors and add a nice balance to the olive tapenade.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
4 ea 5-ounce wild salmon filets
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary, crumbled
-cooking spray
1 tablespoon Napa Valley organic olive oil
1 organic orange
6 tablespoons Cantaré olive tapenade

DIRECTIONS:
– Season tops of salmon with salt, pepper and rosemary.
– Spray a large skillet (12 inches, not nonstick) with cooking spray. Add olive oil. Use a micro plane or citrus zester to procure 1/2 teaspoon of zest from the outside of the orange (just the peel, not the white pith). Add zest to the pan. Heat oil and zest over medium heat. Add the salmon, skin side down and cook four to five minutes. Use a spatula to flip the pieces over onto the seasoned side and cook four to five more minutes.
– While salmon is cooking, stir one tablespoon orange juice into the tapenade.
– Transfer cooked salmon to serving plates and spread 1 1/2 tablespoons tapenade over the seasoned tops of each piece.

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