Pan-Seared Mediterranean Salmon
Flaky salmon fillets perfectly seared with a bright olive tapenade, served alongside tender steamed broccoli and a refreshing side salad.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 1
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $7.29/serving
Dietary
- Gluten-Free
- Keto
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Paleo
- Low-Carb
- Low-Sugar
- High-Protein
- Whole30
- Kosher
- Halal
Tags
- healthy
- sauté
- fresh
- quick
Ingredients
- 6 ounce salmon fillet (skin on or off)
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 2 tablespoon pitted Kalamata olives (finely chopped)
- 1 tablespoon capers (rinsed and chopped)
- 0.5 clove garlic (minced)
- 1 teaspoon fresh lemon juice
- 1 cup broccoli florets
- 0.25 cup mixed greens
- 1 teaspoon balsamic vinegar
Instructions
- Pat salmon fillet dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- In a small bowl, combine finely chopped Kalamata olives, chopped capers, minced garlic, 1 teaspoon fresh lemon juice, and 1/2 tablespoon olive oil to make the tapenade. Set aside.
- Heat the remaining 1/2 tablespoon olive oil in a non-stick skillet over medium-high heat. Once shimmering, add the salmon fillet, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until salmon is cooked through and flaky.
- While salmon cooks, steam broccoli florets until tender-crisp, about 5-7 minutes. If desired, dress mixed greens with a drizzle of olive oil and 1 teaspoon balsamic vinegar.
- Serve the pan-seared salmon with a generous spoonful of olive tapenade, steamed broccoli, and the side salad.
Notes
Ensure your skillet is hot before adding the salmon to achieve a nice sear. Cook salmon until it flakes easily with a fork.
Nutrition (per serving)
- Calories: 480
- Protein: 34 g
- Carbohydrates: 10 g
- Fat: 34.5 g
- Fiber: 4.5 g
- Sodium: 1350 mg
- Saturated Fat: 5 g
- Sugar: 2 g
- Cholesterol: 90 mg