Pan-Seared Salmon with Mediterranean Olive Tapenade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp-skinned salmon paired with a tangy and briny olive tapenade that draws inspiration from Mediterranean flavors. This Mediterranean-inspired seafood recipe, ready in about 20 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) with skin on. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and golden.
  3. Step 3: Flip the salmon carefully and cook an additional 2-3 minutes until the fish is just cooked through and flakes easily.
  4. Step 4: While the salmon cooks, combine 1/2 cup pitted Kalamata olives, 2 tbsp capers, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, 1 small minced garlic clove, and 2 tbsp extra virgin olive oil in a small bowl. Mash slightly to combine into a chunky tapenade.
  5. Step 5: Plate the salmon fillets and spoon the olive tapenade generously over the top. Serve immediately with lemon wedges.

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