- 4 6-ounce pieces salmon fillet, skin removed
- 1 tablespoon olive oil
- kosher salt and black pepper
- 1/2 cup black olive tapenade
- Heat broiler to high. Place the salmon on a foil-lined baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Broil until the salmon is opaque throughout, 8 to 10 minutes. Divide among plates and top with the tapenade.