Thanks to the salty brine from the olives and tart lemon juice in the green olive salsa verde, this versatile sauce works well with all salmon. If using keta, cook a minute less and take care not to dry out the lean fish. Recipe adapted from the Alaska Seafood Marketing Institute.
- 1/2 cup parsley, coarsely chopped
- 1/3 cup pitted Castelvetrano olives, coarsely chopped
- 2 tablespoons chives, sliced
- 1 tablespoon minced shallot
- 2 teaspoons fresh lemon zest
- 1 minced garlic clove
- 1/4–1/2 teaspoons red pepper flakes
- 3 1/2 tablespoons extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 4 (6-ounce) salmon fillets
- 2 small lemons, halved
MAKE SALSA VERDE
Stir together parsley, olives, chives, shallot, lemon zest, garlic, and red pepper flakes. Stir in 2 tablespoons of the olive oil and toss to coat. Season with salt and pepper to taste.
Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto flesh-side of fillets.
Heat a large heavy skillet over medium heat until hot. Add remaining 1 1/2 tablespoons oil, swirling to coat skillet. Add fillets skin-side up and cook until golden brown and easily releases from pan, about 4 minutes. Turn fillets over and cook until skin has crisped and fish is opaque, about 3– 4 minutes. Remove from pan and let rest for a few minutes. Wipe skillet clean. Sear lemon halves with cut side down until slightly charred, about 2–3 minutes.
PLATE AND SERVE
Arrange fillets on a serving dish and spoon salsa verde on top. Serve warm with charred lemons.