Mediterranean-style pan-fried salmon

A quick, colorful, and fresh recipe! Perfect for a weeknight dinner or to impress at a dinner party, this recipe showcases a seared salmon paired with a salsa made with olives, cherry tomatoes, citrus fruits, and herbs. The whole thing is enhanced with crumbled feta cheese and golden breadcrumbs for a perfect balance of softness, crunch, and acidity. Easy to prepare in less than 30 minutes, this nutritious dish is rich in omega-3s, antioxidants, and mediterranean flavours. Serve with couscous or a crunchy salad for a complete meal.

Servings: 4

Preparation: 15 minutes

Cooking time: 8 minutes

Ingredients :

• 800 g salmon fillet, with or without skin, cut into 4 pieces
• Extra virgin olive oil
• Salt and pepper

Salsa:

• ½ cup Castelvetrano olives, pitted and coarsely chopped
• ½ cup cherry tomatoes, diced small
• 1 red chili pepper, seeds removed and finely chopped
• 1 serrano or jalapeno pepper, seeds removed and finely chopped
• 2 tbsp olive oil
• Zest and juice of one lemon
• Zest and juice of half a navel orange
• ¼ cup finely chopped chives
• ¼ cup finely chopped flat-leaf parsley
• 1 tbsp olive juice (optional)
• ½ tsp kosher salt
• Ground pepper, to taste

To serve:

• About 60g feta cheese
• ¼ cup homemade breadcrumbs or panko
• 1 tbsp unsalted butter

Preparation :

1. Season the salmon pieces with salt and pepper and place in the fridge.
2. In a bowl, add all the salsa ingredients except the chives and parsley. Refrigerate.
3. In a small skillet, melt the butter over medium heat and add the breadcrumbs. Cook, stirring, until golden brown and crispy. Set aside.
4. Heat a drizzle of olive oil in a nonstick skillet over medium-high heat. Cook the salmon skin-side down for about 2 minutes. Reduce heat and cover. Cook for 5 minutes, until the salmon is opaque.
5. Finish the salsa by adding the chives and parsley. Stir and season with salt and pepper.
6. Place a salmon fillet on each plate. Top with salsa, crumble some feta cheese over the top, and sprinkle with toasted breadcrumbs. Serve with couscous, rice, or a green salad.