Pan-Seared Salmon with Kalamata Olives and Salsa Cruda

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Yield: Makes 4 servings
Recipe from Coastal Living

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  • 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


  1. 1. Combine first 5 ingredients, 1/4 teaspoon salt, and 2 tablespoons oil in a small bowl. Mix well, and set aside.
  2. 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. 3. Transfer salmon to serving plates, and top each fillet evenly with tomato mixture.
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