Seared Salmon with Green Olive Salsa Verde

Seared Salmon with Green Olive Salsa Verde

10 minutes 4 servings


  • 1/2 cup coarsely chopped parsley leaves

  • 1/3 cup pitted Castelvetrano olives, coarsely chopped

  • 1 tablespoon minced shallot

  • 2 teaspoon fresh lemon zest

  • 1 each garlic clove, minced

  • 1/4 teaspoon red pepper flakes

  • 3 1/2 tablespoon extra virgin olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 1/2 teaspoon smoked paprika

  • 4 each Sockeye Salmon 6oz Skinless, PBO 408910

  • 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 filets. Heat a large heavy skillet over medium heat until hot; add remaining 11/2 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 to 4 minutes. Remove and let stand a few minutes. Cook lemon halves cut side down until charred, about 2 to 3 minutes. Arrange fillets on a serving dish. Spoon salsa verde on top of filets. Serve warm with charred lemons.


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