In a food processor bowl fitted with a blade, pulse olives until finely chopped; transfer to a shallow bowl.

Pulse pinenuts in a food processor bowl until minced; transfer to the olive bowl.

Blend rosemary into pinenut-olive mixture.

Season salmon with salt and pepper, if desired. Press 1/2 cup olive mixture onto surface of each fish fillet. Bake on spray-coated trays in 450 degree F oven for 15 to 20 minutes, until fish is firm.

*Filberts or pecans may be substituted for pinenuts.

Recipe Courtesy of The California Olive Industry.