Ingredients List
Gather the following fresh, vibrant ingredients to craft your Mediterranean masterpiece:
- Two center-cut salmon fillets with the skin on, approximately 6 ounces each
Substitute: steelhead trout or arctic char if unavailable.
- 2 Tbsp olive oil
- 1 teaspoon sea salt plus ½ teaspoon freshly ground black pepper
- 1 cup of tomatoes
- ¼ red onion, minced
- ¼ cup fresh parsley
- Freshly squeezed juice from one lemon, plus extra lemon wedges on the side for a zesty, aromatic garnish
- 1 garlic clove, minced
- Optional: 1 tbsp capers or chopped olives for extra briny punch
Pro tip: The brighter your veggies, the fresher the flavor. Opt for organic when possible!
Step-by-Step Instructions
Step 1: Prepare the Salsa Fresca
Start by adding the diced cherry tomatoes, finely chopped red onion, fresh parsley, minced garlic, and a splash of lemon juice into a medium-sized mixing bowl. Pour in a generous ribbon of extra virgin olive oil, add a delicate pinch of sea salt, and lightly fold the ingredients together until each piece is glistening and well coated. Set aside for flavors to blend.
Step 2: Season the Salmon
Pat the salmon dry. Massage a light coat of olive oil into each salmon fillet, then sprinkle both sides thoroughly with the fine sea salt and freshly cracked black pepper for even seasoning.
Step 3: Sear or Grill
Place the fillets skin-side down in a hot non-stick or grill pan. Sear the fillets, skin-side down, for 6 minutes to develop a crisp, golden crust, then gently flip and cook for an additional 5–6 minutes, or until the flesh becomes opaque and flakes effortlessly with a fork.
Step 4: Assemble & Serve
Serve the salmon topped with fresh salsa fresca, garnished with lemon wedges and a parsley sprig.
Chef’s Tip: Don't press the salmon down while cooking. Let it sear naturally to maintain juiciness.
