Pan-Seared Salmon with Castelvetrano Olive and Feta Salsa
Servings: 2
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
Calories: 616kcal | Carbohydrates: 9g | Protein: 38g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Cholesterol: 110mg | Sodium: 1992mg | Potassium: 1012mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1071IU | Vitamin C: 16mg | Calcium: 198mg | Iron: 4mg