Ingredients
Scale
- ¼ cup + 2 tablespoons extra virgin olive oil
- 4 (6-ounce) salmon filets
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 cup pitted Calestravano Olives (about 5.5 ounces), finely chopped
- ¼ cup chopped walnuts
- 2 tablespoons finely chopped basil
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped shallot
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh lemon zest
Instructions
- Preheat oven to 375°. Line rimmed baking pan with parchment paper.
- In large skillet, heat 2 tablespoons olive oil over medium-high heat. Sprinkle flesh side of salmon with ¼ teaspoon salt and 1/8 teaspoon black pepper; place flesh-side-down in skillet. Cook 3-4 minutes or until salmon is golden brown. Transfer salmon to prepared baking pan, flesh-side-up. Place in oven and cook 5-7 minutes, depending on thickness. Salmon is best served medium-rare inside, but if you prefer it cooked all the way through, an instant read thermometer should reach 145°,
- In medium bowl, stir olives, walnuts, basil, parsley, shallot, lemon juice, zest, and ¼ teaspoon salt and 1/8 teaspoon black pepper; stir in ¼ cup olive oil. Makes about 1½ cup.
- Serve salmon topped with olive relish.
Keywords: gluten free, dairy free, pescatarian, salmon