Description
A delightful salmon dish paired with a vibrant strawberry and scallion tapenade, perfect for summer gatherings.
Ingredients
Scale
- 3/4 cup diced strawberries
- 1/3 cup pitted and chopped green olives
- 1/4 cup thinly sliced scallions
- 1/4 cup fresh chopped cilantro or parsley
- 2 Tbsp. red wine vinegar
- 2 tsp. lower-sodium soy sauce or tamari
- 4 Tbsp. extra-virgin olive oil, divided
- 4 (6-oz.) skin-on salmon fillets
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, divided
Instructions
- Combine the diced strawberries, chopped olives, sliced scallions, and fresh herbs in a medium bowl.
- Drizzle the red wine vinegar and soy sauce, along with 2 tablespoons of olive oil. Add 1/4 teaspoon each of salt and black pepper, then gently toss.
- Blot the salmon fillets dry with paper towels and season the flesh with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Heat the remaining 2 tablespoons of olive oil in your grill pan or skillet over medium-high heat.
- Place the salmon fillets skin side down into the pan and leave undisturbed for about 3 minutes.
- Flip the salmon onto the flesh side, cooking for another 2 to 3 minutes until done.
- Transfer the salmon to a serving platter and spoon the vibrant tapenade generously over the top.
Notes
Make the tapenade ahead of time and store it covered in the refrigerator until ready to grill the salmon. You can also use an air fryer or bake the salmon at 400°F for about 12-15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg