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

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pan-Seared Salmon with Kalamata Olives and Salsa Cruda Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy