Description
Make Mediterranean night irresistible with this juicy salmon that’s kissed by lemon, herbs, and briny olives. Quick enough for weeknights but fancy enough to impress any guest!
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on, pin bones removed
- 3 tablespoons extra virgin olive oil, divided
- 1 lemon (juice and zest)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup Kalamata olives, pitted and roughly chopped
- ½ cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- 2 tablespoons capers, drained
- ½ cup crumbled feta cheese (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Remove salmon from refrigerator 15-20 minutes before cooking. Pat dry with paper towels and season both sides with salt and pepper. Make 3-4 shallow diagonal cuts on the flesh side.
- In a bowl, combine 2 tablespoons olive oil, lemon zest, half the lemon juice, garlic, oregano, and thyme. Add olives, tomatoes, and capers. Toss gently and set aside.
- Heat remaining olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to prevent curling.
- Cook salmon without moving for 4-5 minutes until skin is crispy. Flip and cook 2-3 minutes more for medium-rare, or longer if desired.
- Transfer salmon to serving plates, spoon Mediterranean topping over fillets, drizzle with remaining lemon juice, and sprinkle with parsley and feta if using.