Pan-Seared Salmon with Tomato-Olive Salsa

By Riley Wofford
May 16, 2014
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Author Notes: Pan-seared salmon fillets topped with fresh tomato, olive, caper, and basil salsa.Riley Wofford

Serves: 6


  • 4 Roma tomatoes, seeded and diced
  • 1/4 cup pitted kalamata olives, chopped
  • 2 tablespoons capers, drained
  • 1/4 cup chopped basil leaves
  • 2 garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  1. Stir together the tomatoes, olives, capers, basil, garlic, olive oil, and pepper in a small bowl. Cover with plastic wrap and chill in the refrigerator for 20 minutes.


  • 6 (6 ounce) center-cut salmon fillets
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  1. Place a grill pan over medium-high heat. Drizzle the salmon with the olive oil and season with salt and pepper. Grill the salmon for 5 to 6 minutes per side, until the fish is cooked through and flakes easily. Spoon the salsa over the salmon and serve.

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