Pan-Roasted Salmon with Herbed Tomato and Olive Relish
Salmon fillets pan-roasted until the skin crisps, topped with a fresh relish of diced tomatoes, olives, and herbs for a bright Mediterranean flavor. This mediterranean-inspired seafood (mediterranean) ready in about 17 minutes pairs (6 oz each), skin on salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 pieces (6 oz each), skin on salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup, quartered cherry tomatoes
- 1/2 cup, pitted and chopped kalamata olives
- 2 tbsp finely diced red onion
- 2 tbsp chopped fresh basil
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
- Step 2: Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crisp and edges are golden brown.
- Step 3: Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
- Step 4: While salmon cooks, combine 1 cup quartered cherry tomatoes, 1/2 cup chopped kalamata olives, 2 tbsp finely diced red onion, 2 tbsp chopped fresh basil, and 1 tbsp fresh lemon juice in a bowl. Mix gently.
- Step 5: Remove salmon from skillet, plate, and spoon the tomato and olive relish generously over each fillet before serving.
Frequently asked questions
How long does Pan-Roasted Salmon with Herbed Tomato and Olive Relish take to make?
Total time is about 17 minutes (5 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Roasted Salmon with Herbed Tomato and Olive Relish?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Pan-Roasted Salmon with Herbed Tomato and Olive Relish?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Roasted Salmon with Herbed Tomato and Olive Relish for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Roasted Salmon with Herbed Tomato and Olive Relish?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
