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Grilled salmon with tomato sauce and lemon olives » Simple and Healthy Recipe! ✅

This Lemon Grilled Salmon by Adrianna Guevara Adarme of A Cozy Kitchen is exactly what you want to make on a crisp spring afternoon. It takes about 30 minutes to put together, just dirty a pan, and fills with fresh, seasonal aromas.

The star of the dish, of course, is simply seared salmon. Note: You may be tempted to wrap 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 peel off the edge of the pan (try flipping them first and they may stick).

Of course, salmon wouldn’t be complete without its sassy side dish: a bright, buttery mix of crisp cherry tomatoes, chopped green olives, fresh parsley, chopped anchovies, and lots of fresh lemon juice. As for what to drink, you can’t go wrong with Imagery Wine Collection’s Pinot Noir: its jammy fruit notes complement the salmon fat well.

If you have leftover salmon, Adrianna recommends using it as a base for a refreshing Niçoise salad. All she needs are French fries, hard-boiled eggs, green beans, plus a few halved cherry tomatoes and green olives, and she’s almost ready. Arrange all the ingredients on a plate (or, if you want a bit of imagination, a nice oblong tray) next to large pieces of salmon cut into strips and drizzled with a super spicy vinaigrette. Adrianna’s dressing calls for 1/4 cup extra virgin olive oil, 1 lemon juice, 1/2 teaspoon Dijon, 1 teaspoon honey, 1 tablespoon chopped Italian parsley, and a large pinch of salt and pepper. A crisp white wine, such as Imagery Wine Collection’s Chardonnay or a more citrusy Sauvignon Blanc, would also make a great pairing.

This recipe is shared in collaboration with Imagery Wine Collection. – Publishers

  • For the salmon:
  • 1 1/2 pounds salmon, cut into 3 fillets

  • kosher salt

  • 2 tablespoons neutral oil (such as avocado or grapeseed oil)

  • For the sauce:
  • 3 tablespoons unsalted butter

  • juice of 1 lemon

  • 2 anchovy fillets, chopped

  • 1 tablespoon chopped Italian parsley

  • 1 cup cherry tomatoes, cut in half

  • 1 cup pitted green olives, halved (preferably Castelvetrano olives)

  1. Bring salmon to room temperature and sprinkle both sides with kosher salt.

  2. In a skillet over medium-high heat, add the neutral oil. When hot and shiny, add the salmon, skin side down, and cook for about 3 minutes, working in batches if necessary. Lower the heat to medium and cook for another 1 to 2 minutes. During this time, the skin will crisp up and rise from the pan; do not move the salmon at all.

  3. Flip the salmon over and cook on the opposite side for another 3 minutes. Transfer the salmon to a plate to rest.

  4. Meanwhile, prepare the sauce: in the same pan put the butter over medium heat. When the butter has melted, add the lemon juice, chopped anchovies, Italian parsley, tomatoes, and green olives. Cook until the tomatoes have softened and the butter has thickened, about 5 minutes. Pour the sauce and cherry tomato mixture over the salmon and serve. Save leftover salmon for the next day’s Nicoise Salad.

I am the writer behind the cooking blog, A Cozy Kitchen. My blog is a place where my love of cute things, pancakes and the corgi are celebrated. In the spring of 2013 my first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack, was published.

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