Pan-seared salmon fillets topped with fresh tomato, olive, caper, and basil salsa. —Riley Wofford
Roma tomatoes, seeded and diced
pitted kalamata olives, chopped
chopped basil leaves
garlic cloves, minced
extra-virgin olive oil
freshly ground black pepper
(6 ounce) center-cut salmon fillets
Freshly ground black pepper
In This Recipe
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.
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.