For tomato tapenade
Combine all ingredients in a medium bowl. Season with salt. Refrigerate for at least 2 hours.
Combine basil, parsley, garlic, oil, pepper, and salt in a small bowl. Pour over salmon and marinate in refrigerator for at least 2 hours, up to overnight.
Heat gas grill to high. Cook salmon, flesh side down, until nicely charred, 3–5 minutes with grill covered. Flip and cook until skin is crispy, about 4 minutes with grill covered. Serve topped with tomato tapenade and over cooked quinoa, if desired.
Courtesy of Carmel Café: Cooper Creek Blvd, Sarasota; carmelcafe.com