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Pan-Seared Salmon with Kalamata Olives and Salsa Cruda

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Prep time 10 mins
Cook time 10 mins
Yield Makes 4 servings


  • 2 large plum tomatoes, seeded and chopped (about 1 cup)
  • 1/3 cup pitted kalamata olives, sliced
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
  • 3/4 teaspoon salt, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 4 (8-ounce) skin-on frozen salmon fillets, thawed
  • 1/4 teaspoon black pepper

How to Make It

  1. Combine first 5 ingredients, 1/4 teaspoon salt, and 2 tablespoons oil in a small bowl. Mix well, and set aside.

  2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle salmon with pepper and remaining 1/2 teaspoon salt. Place salmon in skillet, skin sides up; cook 5 minutes on each side or until skin is crisp and fish flakes easily with a fork.

  3. Transfer salmon to serving plates, and top each fillet evenly with tomato mixture.