Salmon with olive-pistachio tapenade and tomatoes

A foolproof trio loaded with flavor: flavorful salmon dressed up with a juicy olive and crunchy pistachio tapenade. This simple, but elegant keto dish can be whatever you want it to be: an easy meal for busy weeknights or a festive main course for your hungry guests.

Ingredients
Salmon
• 3 oz. green olives, pitted and finely chopped
• 2 oz. (71⁄3 tbsp) pistachio nuts, shelled and finely chopped
• 1½ lbs salmon, boneless fillets
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp pepper
Tomatoes
• 14 oz. cherry tomatoes, with stems
• ½ tbsp olive oil
• salt and pepper, to taste
• ½ tbsp dried thyme
Serving
• ½ cup (1⁄6 oz.) fresh dill, chopped
Instructions
1. Preheat the oven to 350°F (180°C).
2. Transfer the chopped olives and pistachios to a small bowl. Add a splash of olive oil, salt, and pepper and stir to combine.
3. Put the fish in a baking dish. Spread the olive mixture around and between the fillets.
4. Put the tomatoes in a separate baking dish. Sprinkle with some oil and season with salt, pepper and thyme.
5. Bake the fish and tomatoes for 15 minutes or until the fish is cooked through, opaque in the center, and flakes easily with a fork. The tomatoes will be soft and slightly wilted.
6. Top the salmon with fresh dill and serve.

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