Seared Salmon with Green Olive Salsa Verde


  1. Stir together parsley, olives, chives, shallot, zest, garlic, and red pepper flakes. Drizzle with 2 tablespoons olive oil tossing to coat. Season with salt and pepper to taste.
  2. Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto filets.
  3. Heat a large heavy skillet over medium heat until hot; add remaining 11/2 tablespoons oil swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes. Turn fillets over and cook until golden and just cooked through, about 3 to 4 minutes. Remove and let stand a few minutes. Cook lemon halves cut side down until charred, about 2 to 3 minutes.
  4. Arrange fillets on a serving dish. Spoon salsa verde on top of filets. Serve warm with charred lemons.


  • 1/3 cup Castelvetrano olives, pitted, coarsely chopped
  • 2 tbsp chives, fresh, sliced
  • 1 garlic, clove(s), minced
  • 2 tsp lemon zest, fresh
  • 2 small lemon(s), halved
  • 3 1/2 tbsp oil, olive, extra virgin, divided
  • 1/2 cup parsley, fresh leaves, coarsely chopped
  • 1/4 - 1/2 tsp red pepper, flakes
  • 4 6 oz Wild Alaska Salmon Filet(s)
  • to taste salt and pepper
  • 1 tbsp shallot(s), minced
  • 1/2 tsp paprika, smoked