Pan-Seared Salmon with Kalamata Olive and Tomato Relish
Tender salmon fillets pan-seared to crispy perfection, topped with a vibrant relish of Kalamata olives, cherry tomatoes, and fresh herbs. This mediterranean-inspired seafood ready in about 22 minutes pairs (6 oz each), skin on salmon fillets, pitted and chopped Kalamata olives, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each), skin on salmon fillets
- 1/2 cup pitted and chopped Kalamata olives
- 1 cup halved cherry tomatoes
- 1/4 cup finely diced red onion
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 minced garlic clove
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1/2 cup chopped Kalamata olives, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1 minced garlic clove, 2 tbsp chopped fresh basil, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, and 1 tbsp olive oil. Stir gently and season with 1/4 tsp salt and 1/4 tsp black pepper. Set aside to marinate.
- Step 2: Pat dry 4 salmon fillets with skin on and season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
- Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
- Step 4: Place the salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving until the skin is crisp and golden brown.
- Step 5: Carefully flip the fillets and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork.
- Step 6: Remove salmon from heat and transfer to serving plates. Spoon the Kalamata olive and tomato relish evenly over each fillet and serve immediately.
Frequently asked questions
How long does Pan-Seared Salmon with Kalamata Olive and Tomato Relish take to make?
Total time is about 22 minutes (10 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-Seared Salmon with Kalamata Olive and Tomato 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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Kalamata Olive and Tomato 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-Seared Salmon with Kalamata Olive and Tomato Relish for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Seared Salmon with Kalamata Olive and Tomato 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.
