Name: Pan-Seared Salmon with Lemon-Rosemary Olive Relish
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 (6 oz) skin-on salmon fillets; 1 lemon, zested and juiced (keep zest and juice separate); 2 tbsp extra virgin olive oil; 1/4 cup pitted castelvetrano or kalamata olives, roughly chopped; 1 small shallot, finely diced; 1 tbsp fresh rosemary, finely chopped; 1/4 tsp crushed red pepper flakes; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper

Pan-Seared Salmon with Lemon-Rosemary Olive Relish

CinnamonPlum0185

This elegant pan-seared salmon dish is perfect for date night—impressive, delicious, and easy to make in under 30 minutes. The flavor magic comes from layering complementary elements: rich, tender salmon, zippy lemon, and a briny olive relish with aromatic rosemary. A quick sear crisps the salmon skin for texture, while the relish brings color and brightness. Serve over a simple bed of greens or with roasted asparagus for a restaurant-worthy meal that fits dairy-free, keto, gluten-free, and pescatarian diets. The interplay of flavors and textures will wow your dinner guest!

Ingredients

Instructions

Pat salmon fillets dry and season both sides with salt and pepper. Let sit at room temperature for 10 minutes.
Heat 1 tbsp olive oil in a large nonstick or stainless skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4-5 minutes, pressing gently so the skin crisps.
Flip salmon and cook for another 2-3 minutes, or until just cooked through. Remove from pan and let rest, skin-side up, on a plate.
Meanwhile, in a small bowl, combine chopped olives, shallot, rosemary, lemon zest, half the lemon juice, red pepper flakes, and remaining 1 tbsp olive oil. Stir well to blend flavors. Taste and adjust with more lemon juice if desired.
Spoon the olive-lemon relish over the salmon fillets and serve immediately.