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I love cooking salmon for dinner and I’m always trying to think of ways to make it a little more exciting. Enter: my all-new recipe for Pan-Seared Salmon with Castelvetrano Olive and Feta Salsa. It’s easy to cook, easy on the eyes, and exactly what I want to eat during summer.
I know that a lot of y’all love when I make recipes for two. While this one is easy enough to double or triple if you’re feeding a crowd, it’s the perfect recipe to make when you only need to cook for you and your partner. It’s one that I save to make for just Clayton and I and we just love it. The seared salmon is pretty simple, seasoned with nothing more than salt, pepper, smoked paprika, and cumin. It’s definitely a recipe that you could keep in your back pocket anytime you want to add some protein to a grain bowl or salad.
But the real magic of this dish comes in the form of the briny, aromatic salsa that I serve on top of the fish. With salty olives and feta cheese, fresh herbs, citrus, and lots of really good quality olive oil, it will instantly make you crave a trip to the Mediterranean coast. (And it’s almost as good as the real deal!) It comes together in just about 10 minutes and I like to make it before cooking the salmon just so that the flavors have time to meld together. It makes all the difference and honestly makes prepping this dish so much easier.
Ingredients:
- Castelvetrano Olives
- Crumbled Feta Cheese
- Fresh Oregano
- Fresh Parsley
- Shallot
- Garlic Clove
- Crushed Red Pepper Flakes
- Orange Zest
- Extra Virgin Olive Oil
- Freshly Squeezed Lemon Zest
- Kosher Salt
- Freshly Ground Black Pepper
- Smoked Paprika
- Ground Cumin
- Skinless Salmon Filets
- Avocado Oil
Step-by-Step:
step one: make the olive salsa
In a small bowl, combine the olives, feta cheese, oregano, parsley, shallots, garlic, red pepper flakes, orange zest, olive oil, and lemon juice. Season with a pinch of salt and pepper and stir to combine. Set aside to let the flavors meld while you cook the salmon.
step two: season the salmon
In a small bowl, combine the salt, pepper, smoked paprika, and cumin. Pat the salmon fillets dry with a paper towel and season both sides evenly with the spice mixture, rubbing it into the flesh of the salmon so it adheres.
step three: sear the salmon
Heat the avocado oil in a large nonstick or stainless skillet set over medium-high heat until shimmering. Add the salmon and sear until golden brown and cooked to your desired doneness, 3 to 4 minutes per side for medium.
step four: serve with the salsa
Plate the salmon and spoon the olive and feta salsa generously over the top. Serve immediately.
Recipe FAQ:
Yes! This would be great with grilled shrimp skewers or another thick, meaty type of fish such as swordfish, halibut, or mahi-mahi.
If you’re looking for a light and bright dinner recipe that feels special (even when you’re pressed for time), you need to try this Pan-Seared Salmon with Castelvetrano Olive and Feta Salsa!
looking for more fish recipes? try these!
Seared Salmon with Lemon-Chive Beurre Blanc
Creamy Poached Halibut with Leeks
Sheet Pan Miso-Marinated Cod with Broccolini
Pan-Seared Salmon with Castelvetrano Olive and Feta Salsa
Ingredients
For the Olive and Feta Salsa:
- 1/2 cup pitted and halved Castelvetrano olives
- 1/4 cup crumbled feta cheese
- 1 tablespoon roughly chopped fresh oregano
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons minced shallot (from about 1 small shallot)
- 1 garlic clove, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon orange zest
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- kosher salt, to taste
- freshly ground black pepper, to taste
For the Salmon:
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 (6-ounce) salmon filets, skin removed
- 2 tablespoons avocado oil
Instructions
- In a small bowl, combine the olives, feta cheese, oregano, parsley, shallots, garlic, red pepper flakes, orange zest, olive oil, and lemon juice. Season with a pinch of salt and pepper and stir to combine. Set aside to let the flavors meld while you cook the salmon.
- In a separate small bowl, combine the salt, pepper, smoked paprika, and cumin. Pat the salmon fillets dry with a paper towel and season both sides evenly with the spice mixture, rubbing it into the flesh of the salmon so it adheres.
- Heat the avocado oil in a large nonstick or stainless skillet set over medium-high heat until shimmering. Add the salmon and sear until golden brown and cooked to your desired doneness, 3 to 4 minutes per side for medium.
- Plate the salmon and spoon the olive and feta salsa generously over the top. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
