Salmon with Sundried Tomato and Olive Relish
This salmon with sundried tomato and olive relish sounds fancy but is easy enough to make on a weeknight. It’s salty, tangy, briny and so fresh!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
Units
Scale
For the sundried tomato and olive relish:
- 1/2 cup castelvetrano olives or green olives, chopped
- 1/4 cup sundried tomatoes, from a jar of sundried tomatoes packed in olive oil, chopped
- 1/4 small red onion, finely diced
- A handful of chopped fresh herbs like parsley, dill and/or basil
- 1 teaspoon ground sumac*
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and black pepper
For the salmon:
- 8 ounces salmon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Kosher salt and black pepper
- Olive oil
Instructions
- Make the relish: In a small bowl, stir together chopped olives, sundried tomatoes, onion, herbs, sumac, olive oil, lemon juice, salt and pepper. Set aside.
- Cook the salmon: In a medium skillet, heat a big glug of olive oil over medium-high heat until shimmering. Gently lay salmon in the hot oil skin-side-down and season with a generous pinch of salt and pepper. Sear for 2-3 minutes, then flip and sear for an additional 3-4 minutes, or until salmon is cooked through and golden brown on the outside. Flip skin-side-down once more and season with smoked paprika, oregano and thyme, then flip to sear the seasonings for 30-60 seconds.
- Serve salmon topped with a generous heap of relish.
Notes
- Sumac is a reddish-purple spice commonly used in Middle Eastern cooking. It has a bright, acidic, sort of lemony flavor that really can’t be replaced with anything else. If you can’t find it, you can use a bit of lemon zest instead.