Wild-Caught Salmon with Olive Tapenade
Chef James bakes wild-caught salmon beneath a bright Castelvetrano olive tapenade, letting its briny richness melt into the fish as it cooks. Underneath, creamy cannellini beans, spinach, roasted peppers, and sweet corn simmer together in a comforting ragout with a splash of white wine.
Nutritional facts
Protein
44g
Carbs
25g
Calories
610kcal
Fat
37g
Ingredients
Wild Caught Salmon, Spinach, Canned Cannelini Beans, Corn, White Wine, Castelvetrano Olives, Canned Roasted Red Peppers, Butter, Extra Virgin Olive Oil, Lemon, Garlic, Lemon Juice, Italian Parsley, Anchovy Paste
Contains milk, anchovy, fish.
Reviews
3.3
Based on 19 reviews
The salmon was extremely bland despite the tapenade, and there was one single white bean in the dish. Will not order again.
Terra · 08/25/26
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About James Grody
Chef James Grody is a graduate of the prestigious Culinary Institute of America. Upon completing his degree, he worked with New York City’s top chefs to hone his skills. Grody moved from working in restaurants to hotels, where he learned how to organize dinners for 1,000 people. In 2012, he started his own company, Tailored Chef NYC, working primarily on corporate functions and with high-net-worth local families as their personal chef. He also has experience teaching recreational cooking classes at Sur La Table.
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