Pan-Seared Salmon with Tomato-Olive Salsa

Pan-Seared Salmon with Tomato-Olive Salsa

Addiction runs in my family. Salt addiction, that is. It is a real disease and it afflicts every member of my family (except for my uncle, but he just has a pepper problem instead.) We salt everything. We fight over the three, yes three, salt shakers on the table when we get together with the whole family. I have watched both my mother and my aunt simultaneously lick a chip, coat it in salt, and then proceed to dip it into the salsa at our table. There are so many things wrong with that.

I’ll be the first to admit that I have a heavy hand with salt. I love this Pan-Seared Salmon with Tomato-Olive Salsa for that reason. It is a favorite of mine because of the salty salsa that gets spooned over the top. I actually don’t even season the salsa itself with any salt because the kalamata olives and capers give it the salty bite it needs. This salmon dish has been my go-to dinner for what feels like forever, so I’m surprised it has taken me this long to share it with you. It is so easy to put together. I sear the salmon fillets to form a golden crust on top. Then I finish the fish in the oven until it is cooked through. I top the salmon with a salsa made with fresh Roma tomatoes, kalamata olives, basil, and capers. It is colorful and flavorful and I can’t seem to get enough!

Pan-Seared Salmon with Tomato-Olive Salsa
 
Prep time
Cook time
Total time
 
Center-cut salmon fillets topped with fresh tomato, olive, and caper salsa.
Author:
Yield: Serves 6
Ingredients
FOR THE SALSA:
  • 4 Roma tomatoes, seeded and diced
  • ¼ cup pitted kalamata olives, chopped
  • 2 tablespoons capers, drained
  • ¼ cup chopped basil leaves
  • 2 garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon freshly ground black pepper
FOR THE SALMON:
  • 6 (6 ounce) center-cut salmon fillets
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
Directions
FOR THE SALSA:
  1. Stir together the tomatoes, olives, capers, basil, garlic, olive oil, and pepper in a small bowl. Cover with plastic wrap and chill in the refrigerator for 20 minutes.
FOR THE SALMON:
  1. Place a grill pan over medium-high heat. Drizzle the salmon with the olive oil and season with salt and pepper. Grill the salmon for 5 to 6 minutes per side, until the fish is cooked through and flakes easily. Spoon the salsa over the salmon and serve.

 

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