Salmon with Fresh Mediterranean Flavors
4 salmon fillets, 6 ounces each
1 teaspoon kosher salt
2 teaspoons olive oil or enough to coat pan twice
1 clove garlic, thinly sliced, about 1 teaspoon
1 tablespoon drained capers
2 tablespoons chopped flat leaf parsley, plus extra leaves for garnish
2 tablespoons chopped oregano
½ cup pitted olives, drained and sliced
1 cup cherry tomatoes, quartered
¼ cup crumbled feta, divided
1 lemon cut into wedges and lettuce leaves for serving
Place large frying pan over high heat and add 1 teaspoon olive oil or enough to coat pan. Salt salmon and sear for 4-5 minutes. When fish starts to look opaque at the edges, it will easily release from the bottom of the pan and be ready to turn. Sear the other side for another minute, remove to a plate and tent with foil.
Wipe pan clean, place over medium-high heat and add remaining 1 teaspoon olive oil. When it shimmers, add garlic and sauté for a minute to infuse the oil with flavor. Add capers, fresh herbs, olives, and tomatoes and stir until heated through, about 1 minute. Remove from heat.
Plate salmon on a bed of lettuce. Spoon vegetables over fish and sprinkle each piece with 1 tablespoon of feta. Garnish with lemon wedges and parsley leaves.
If salmon filets have skin, start skin-side down in the hot pan.
To spice things up, add a pinch of crushed red pepper flakes to the oil with garlic.
Curly parsley also works.
Look for Castelvetrano, Kalamata or a colorful mix of your favorites at the olive bar.