Seared Salmon with Green Olive Salsa Verde

Seared Salmon with Green Olive Salsa Verde


Seared Salmon with Green Olive Salsa Verde Recipe 
This seared salmon recipe with green olive salsa verde uses Wild Alaskan Salmon fillets.  The salsa verde made from green olives, fresh herbs and aromatics pairs beautifully with the rich flavor of salmon.

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 garlic clove, minced

1/4 to 1/2 teaspoons red pepper flakes

31/2 tablespoons extra virgin olive oil, divided

Kosher salt and freshly ground black pepper

1/2 teaspoon smoked paprika

4 (6-ounce) wild Alaska salmon fillets

2 small lemons, halved



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.

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

Heat a large heavy skillet over medium heat until hot; add remaining 11/2 tablespoons oil swirling to coat. Add salmon fillets skin side up and sear until golden brown, about 4 minutes. Turn fillets over and sear until golden and just cooked through, about 3 to 4 minutes. Remove and let stand a few minutes. Cook lemon halves cut side down until charred, about 2 to 3 minutes.

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

Serves: 4
Prep: 10 minutes
Cook: 25 minutes

Recipe and photo courtesy of Alaska Seafood. 

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