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 fish (Anchovy, Fish), milk.
Reviews
3.5
Based on 79 reviews
Jennifer · 09/15/26
I feel like the salmon dishes are hit or miss. The salmon felt overcooked, dry and lacked flavor. The Ratatouille was good but should include more for a premium dish. I won't order this again.
Kate · 09/15/26
Alison · 09/15/26
Alison · 09/15/26
Matthew · 09/14/26
Donna · 09/14/26
Claire · 09/14/26
Salmon was dry
Sean · 09/14/26
Very delicious; will definitely order again
Patrice · 09/14/26
Salmon tends to be dry and there’s not much of the side/s.
Linda · 09/14/26
Carla · 09/14/26
Jacob · 09/13/26
Huge olive and salmon fan so I expected this to be great. The Olive Tapenade just kinda tastes like hummus (which is fine but weird on Salmon) and because it's caked the salmon gets weird.
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.
