- Prep time 15 minutes
- Cook time 20 minutes
- Serves 2
Test Kitchen Notes
This lemony pan-seared salmon from Adrianna Guevara Adarme of A Cozy Kitchen is exactly what you want to make on a crisp spring evening. It comes together in roughly 30 minutes, dirties just one pan, and is filled with fresh, seasonal flavors.
The star of the dish, naturally, is the simply seared salmon. Note: You might be tempted to scoot the salmon fillets around the pan as they cook, but don't—you'll know they're ready to flip once the skin starts to come away from the edge of the pan (try to flip them sooner and they might stick).
Of course, the salmon wouldn't be complete without its saucy sidekick: a bright, buttery mix of burst cherry tomatoes, chopped green olives, fresh parsley, minced anchovies, and lots of fresh lemon juice. As for what to sip alongside, you can't go wrong with Imagery Wine Collection's Pinot Noir—its jammy fruit notes complement the fattiness of the salmon nicely.
If you happen to have any leftover salmon, Adrianna recommends using it as the base for a refreshing Niçoise salad. All you need are fingerling potatoes, boiled eggs, green beans, plus a few more halved cherry tomatoes and green olives, and you're pretty much set. Arrange all the ingredients on a plate (or, if you want to fancy things up a bit, a nice oblong platter) next to large shredded pieces of the salmon, and drizzle it in a super-tangy vinaigrette. Adrianna's go-to dressing calls for 1/4 cup extra-virgin olive oil, the juice of 1 lemon, 1/2 teaspoon Dijon, 1 teaspoon honey, 1 tablespoon minced Italian parsley, and a big pinch each of salt and pepper. A crisp white wine, like Imagery Wine Collection's Chardonnay or a more citrus-forward Sauvignon Blanc, would also make a lovely pairing.
This recipe is shared in partnership with Imagery Wine Collection. —The Editors
- For the salmon:
1 1/2 pounds
salmon, cut into 3 fillets
neutral oil (such as avocado or grapeseed oil)
- For the sauce:
Juice from 1 lemon
anchovy fillets, minced
minced Italian parsley
cherry tomatoes, halved
pitted green olives, halved (preferably Castelvetrano olives)
- Bring the salmon to room temperature and sprinkle both sides with kosher salt.
- In a skillet set over medium-high heat, add the neutral oil. When hot and shimmery, add the salmon, skin-side down, and cook for about 3 minutes, working in batches if needed. Turn the heat down to medium and cook for an additional 1 to 2 minutes. During this time, the skin will get crispy and lift off the pan; do not move the salmon at all.
- Flip the salmon and cook on the opposite side for an additional 3 minutes. Transfer the salmon to a plate to rest.
- Meanwhile, make the sauce: Add the butter to the same pan set over medium heat. When the butter has melted, add the lemon juice, diced anchovy, Italian parsley, tomatoes, and green olives. Cook until the tomatoes have softened and butter has thickened, about 5 minutes. Pour the sauce and the cherry tomato mixture over the salmon and serve. Save any leftover salmon for the next day’s Niçoise salad.