Ingredients
- For the Salmon:
- 4 salmon fillets (about 6 oz each)
- Sea salt and freshly cracked black pepper
- 4 tablespoons extra virgin olive oil, divided
- For the Chunky Olive Sauce:
- 1 cup mixed Castelvetrano and Kalamata olives, pitted and roughly chopped
- 2 tablespoons capers, drained
- 1 small shallot, peeled and finely minced
- Zest of 1 small lemon
- 1 tablespoon lemon juice
- 1 teaspoon sherry vinegar
- ½ teaspoon Aleppo pepper flakes (optional)
- 2 tablespoons minced fresh Italian parsley
Instructions
- Make Chunky Olive Sauce: In a bowl, combine olives, capers, shallot, lemon zest, lemon juice, sherry vinegar, and red pepper flakes (if using). Stir in 3 tablespoons of olive oil and the parsley. Set aside.
- Pan-Sear the Salmon: Heat a large skillet over medium-high heat. Pat the salmon fillets dry with a paper towel, then season both sides with salt and pepper. Add the remaining 1 tablespoon of olive oil to the skillet. Once the oil is shimmering, add the salmon fillets (skin-side up). Cook for about 4 minutes until browned or the skin is crispy, undisturbed. Flip the salmon to the other side (skin-side down) and reduce the heat to medium. Cook for another 3-5 minutes until just cooked through. Remove from heat.
- Remove the Skin (Optional): If removing the skin, carefully slide a wide spatula between the fillet and skin to separate. Plate the salmon (skin-side up if leaving the skin on or flesh-side up if removing the skin).
- Serve: Spoon the chunky olive sauce over the salmon fillets and serve immediately. If serving with the skin on, plate the sauce first and then place the salmon skin-side up to keep the skin crisp.
Notes
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- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg
