Friday, April 7, 2017

Pan-Seared Salmon with Kalamata Olives and Salsa Cruda

Pan-Seared Salmon with Kalamata Olives and Salsa Cruda
Servings: 2

Ingredients:
1 large plum tomato, seeded and chopped
3 Tbsp. kalamata olives, pitted and sliced
1 Tbsp. red onion, minced
1 Tbsp. fresh parsley, chopped
1/2 tsp. lemon zest
salt and pepper
olive oil
2 8-oz salmon fillets

Instructions:
Combine the tomatoes, olives, onion, parsley, and lemon zest in a small bowl and season with salt and pepper. Add 1 Tbsp. olive oil, mix well, and set aside.

Heat another 1 Tbsp. olive oil in a large, nonstick skillet over medium-high heat. Pat the salmon dry with paper towels, and season with salt and pepper. Cook in the skillet for about 3 minutes on each side.

Serve the salmon with the tomato mixture on top.

Notes: Easy and very tasty. 

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