Sicilian Salmon

Fresh, Vibrant, and Mediterranean

This dish is a celebration of coastal flavors: flaky salmon paired with briny olives, sweet tomatoes, and a kiss of citrus. It’s light yet deeply satisfying, the kind of meal that feels like summer on a plate.

Ingredients

4 salmon fillets, 6 ounces each, skin on

2 tablespoons olive oil

1 pint cherry tomatoes, halved

½ cup Kalamata olives, pitted and halved

2 cloves garlic, thinly sliced

1 tablespoon capers, drained

1 lemon, zest and juice

2 tablespoons fresh basil, chopped

Salt and pepper to taste

Directions

1. Prepare the salmon. Pat salmon dry and season both sides with salt and pepper.

2. Sear the fish. In a large skillet, heat olive oil over medium-high. Place salmon skin-side down and cook for 4 to 5 minutes, then flip and cook another 2 to 3 minutes until just opaque. Remove and set aside.

3. Make the topping. In the same pan, add tomatoes, olives, garlic, and capers. Cook for 3 to 4 minutes until tomatoes soften slightly. Stir in lemon zest, juice, and basil.

4. Finish the dish. Spoon the Sicilian topping over salmon fillets and serve immediately.

Chef’s Note

This recipe is perfect for weeknights when you want something impressive without spending hours in the kitchen. Pair it with a crisp white wine and a simple green salad, and you’ve got an elegant meal that feels effortless.