Pan-Seared Salmon with Olives and Potatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 504.6
  • Total Fat: 26.1 g
  • Cholesterol: 100.6 mg
  • Sodium: 385.8 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 39.0 g

View full nutritional breakdown of Pan-Seared Salmon with Olives and Potatoes calories by ingredient
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Number of Servings: 4

Ingredients

    4 small red potatoes (about 600 grams)
    Kosher salt and freshly ground black pepper
    4 skin-on salmon filets (about 5 oz. each), scaled
    3 Tbs. olive oil
    2 sprigs fresh rosemary, each about 3 inches long
    1/2 cup pitted Kalamata olives
    3 Tbs. roughly chopped fresh flat-leaf parsley
    1 Tbs. balsamic vinegar
    4 lemon wedges

Directions

In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch. Reduce the heat to a brisk simmer and cook until tender but not falling apart, about 5 minutes. Drain. Set aside.

Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 1-1/2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.

Add the remaining 1-1/2 Tbs. oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user BREEHARDY.

TAGS:  Fish | Dinner | Fish Dinner |

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