I zapped olives, a few cornichons (not pictured), peppadew peppers, and marinated artichoke hearts in my baby food processor. Typically I would add some olive oil, but the oil on the artichoke hearts sufficed. I tossed most of the tapenade with a ½ cup of cooked whole wheat couscous.
For the salmon, I marinated it in fresh orange juice (1 orange), 2 tablespoons of low sodium soy sauce, and 2 tablespoons of maple syrup. I baked the fish and oil-drizzled asparagus until done at about 350°. I plated the salmon on top of the tapenade couscous and used the extra on top of the fish itself.
You can also peep my absolutely perfect stemless wineglasses. It's a set of four and this one has #vino etched on the side. The others read #merloment, #wino, and #wineoclock. They make me happy.
All in all, this meal was simple to put together and extremely satisfying while not leaving me feeling too full. I love the flavors in both the marinade and the tapenade and would definitely try this again with mild white fishes or with chicken.