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Tray of Seared Salmon topped with Green Olive and Walnut Relish

Seared Salmon with Olive-Walnut Relish

  • Author: Emily Brooks
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 4 1x
  • Category: Seafood


  • 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



  1. Preheat oven to 375°. Line rimmed baking pan with parchment paper.
  2. 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°,
  3. 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.
  4. Serve salmon topped with olive relish.

Keywords: gluten free, dairy free, pescatarian, salmon