Pan-Seared Salmon with Tomato and Olive Tapenade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon pan-seared to golden perfection, topped with a vibrant tapenade of sun-dried tomatoes, olives, and capers to add a briny Mediterranean punch. This mediterranean-inspired seafood (mediterranean) ready in about 20 minutes pairs (5 oz each) salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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. 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 2 Mediterranean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon fillets skin-side down in the hot pan and cook for 4-5 minutes without moving until the skin is crisp and golden. Flip and cook for an additional 3 minutes until just cooked through.
  3. Step 3: In a small bowl, combine 1/4 cup chopped sun-dried tomatoes, 1/4 cup chopped kalamata olives, 2 tbsp rinsed capers, 1 tbsp chopped fresh parsley, 1 minced garlic clove, 1 tbsp lemon juice, and 1 tbsp olive oil. Stir until well mixed.
  4. Step 4: Spoon the tomato and olive tapenade generously over the cooked salmon fillets and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Salmon with Tomato and Olive Tapenade take to make?

Total time is about 20 minutes (10 min prep + 10 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 Tomato and Olive Tapenade?

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 (5 oz each) salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Tomato and Olive Tapenade?

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 Tomato and Olive Tapenade 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-Seared Salmon with Tomato and Olive Tapenade?

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.

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