Salmon with Strawberry-Scallion Tapenade
Salmon with Strawberry-Scallion Tapenade is perfect for summer entertaining or easy weeknight dinner. This nutritious recipe comes together in just 20 minutes and only calls for a handful of ingredients.
Servings 4 servings
- 3/4 cup diced strawberries
- 1/3 cup pitted and chopped green olives (I like castelvetrano olives)
- 1/4 cup thinly sliced scallions
- 1/4 cup fresh chopped cilantro or parsley (or a mix of both)
- 2 Tbsp. red wine vinegar
- 2 tsp. lower-sodium soy sauce or tamari
- 3 Tbsp. extra-virgin olive oil, divided
- 4 6-oz. skin-on salmon fillets
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, divided
In a medium bowl, combine strawberries, olives, scallions, herbs, vinegar, soy sauce, 2 Tbsp. of the oil, and 1/4 tsp. each salt and black pepper; toss to combine. Set aside.
Blot salmon dry with a paper towel, and season flesh evenly with remaining 1/2 tsp salt and 1/4 tsp black pepper.
Heat remaining 1 Tbsp. oil in an indoor grill pan or skillet over medium-high. Place salmon fillets, skin side-down, in pan and cook 3 minutes, or until skin starts to crisp. Gently flip salmon onto flesh side, and cook 2 to 3 more minutes, or until salmon reaches desired level of doneness.
Transfer salmon to a serving platter and spoon tapenade overtop.
SALMON: If using wild, I suggest King salmon, also known as Chinook. This variety has a high fat content, which makes the flesh super buttery and rich. Coho salmon is also a good choice, which will have a more delicate texture than King, but similar flavor.
If you purchase farm-raised as opposed to wild, look for the phrase “sustainably-farmed” on the label.
MAKE AHEAD: You can prepare the Strawberry-Scallion Tapenade up to 3 days ahead. Store separately than the salmon.
SERVING: Serve with cauliflower or parsnip mash, white rice, or roasted potatoes, and a crisp arugula salad.
Serving: 1fillet | Calories: 400kcal | Carbohydrates: 8g | Protein: 35g | Fat: 26g | Saturated Fat: 5.5g | Sodium: 840mg | Fiber: 1g | Sugar: 2g