Pan-Seared Salmon with Kalamata Olives and Salsa Cruda |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 large plum tomatoes, seeded and chopped (about 1 cup) |
1/3 cup pitted kalamata olives, sliced |
2 tablespoons finely chopped red onion |
2 tablespoons chopped fresh parsley |
1 teaspoon lemon zest |
3/4 teaspoon salt, divided |
3 tablespoons extra virgin olive oil, divided |
4 (8-ounce) skin-on frozen salmon fillets, thawed |
1/4 teaspoon black pepper |
Directions:
1. Combine first 5 ingredients, 1/4 teaspoon salt, and 2 tablespoons oil in a small bowl. Mix well, and set aside.
2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle salmon with pepper and remaining 1/2 teaspoon salt. Place salmon in skillet, skin sides up; cook 5 minutes on each side or until skin is crisp and fish flakes easily with a fork.
3. Transfer salmon to serving plates, and top each fillet evenly with tomato mixture.
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