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pan seared salmon with lemony olive tomato sauce

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Salmon

Pan Seared Salmon With Lemony Olive Tomato Sauce

This lemony pan-seared salmon from Adrianna Guevara Adarme of A Cozy Kitchen is exactly what you want to make on a crisp spring evening.

Ingredients

  • 1 1/2 pounds salmon, cut into 3 fillets
  • Kosher salt
  • 2 tablespoons neutral oil (such as avocado or grapeseed oil)
  • For the sauce:
  • 3 tablespoons unsalted butter
  • Juice from 1 lemon
  • 2 anchovy fillets, minced
  • 1 tablespoon minced Italian parsley
  • 1 cup cherry tomatoes, halved
  • 1 cup pitted green olives, halved (preferably Castelvetrano olives)

Directions

  • Bring the salmon to room temperature and sprinkle both sides with kosher salt.
  • In a skillet set over medium-high heat, add the neutral oil. When hot and shimmery, add the salmon, skin-side down, and cook for about 3 minutes, working in batches if needed. Turn the heat down to medium and cook for an additional 1 to 2 minutes. During this time, the skin will get crispy and lift off the pan; do not move the salmon at all.
  • Flip the salmon and cook on the opposite side for an additional 3 minutes. Transfer the salmon to a plate to rest.
  • Meanwhile, make the sauce: Add the butter to the same pan set over medium heat. When the butter has melted, add the lemon juice, diced anchovy, Italian parsley, tomatoes, and green olives. Cook until the tomatoes have softened and butter has thickened, about 5 minutes. Pour the sauce and the cherry tomato mixture over the salmon and serve. Save any leftover salmon for the next day’s Niçoise salad.

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