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Seared Salmon with Green Olive Salsa Verde

COOK TIME
10 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(0)
Cooked salmon on a white plate
Courtesy Alaska Seafood
COOK TIME
10 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(0)

Ingredients

  • 1/2 cup coarsely chopped parsley leaves
  • 1/3 cup pitted Castelvetrano olives, coarsely chopped
  • 2 tablespoons sliced chives
  • 1 tablespoon minced shallot
  • 2 teaspoons fresh lemon zest
  • 1 clove garlic, minced
  • 1/4-1/2 teaspoons crushed red pepper flakes
  • tablespoons extra virgin olive oil, divided
  • kosher salt and freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 4 (6-ounce) wild salmon fillets
  • 2 small lemons, halved
  • Chef notes

    Salsa verde made from green olives, fresh herbs and aromatics pairs beautifully with the rich flavor of salmon.

    Preparation

    1.

    Stir together parsley, olives, chives, shallot, zest, garlic and red pepper flakes. Drizzle with 2 tablespoons olive oil tossing to coat. Season with salt and pepper to taste.

    2.

    Combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto fillets.

    3.

    Heat a large heavy skillet over medium heat until hot; add remaining 1½ tablespoons oil, swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes. Turn fillets over and cook until golden and just cooked through, about 3-4 minutes. Remove and let stand a few minutes. Cook lemon halves cut-side down until charred, about 2-3 minutes.

    4.

    Arrange fillets on a serving dish. Spoon salsa verde on top of filets. Serve warm with charred lemons.