Mediterranean Salmon
Simply pan-seared salmon topped with a fresh and vibrant Mediterranean salad of parsley, tomatoes, red onion, capers and feta in a red wine and extra virgin olive oil vinaigrette. This is a healthy, flavor-packed and satisfying salmon recipe that’s quick to prepare (ready in 15 minutes!) and simple enough for a weeknight.
Total Time 15 minutes mins
Course Main Course
Cuisine Mediterranean
For the Salmon
- 1 1/2 lbs salmon filet, skin on, cut into 4 pieces
- kosher salt
- ground black pepper
- 1 teaspoon avocado or canola oil
For the Mediterranean Salad
- 1 cup grape tomatoes, halved
- 1/2 cup parsley, leaves only roughly chopped
- 1/2 medium red onion, diced
- 1/4 cup capers, drained
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup feta cheese crumbles
For the Salmon
Dry salmon with a paper towel. Season salmon well with salt and ground pepper.
Heat a large cast-iron skillet over medium high heat. Add oil. When oil is hot, add salmon filets to the skillet, skin side down. Cook 3-4 minutes. Flip salmon and cook an additional 3-4 minutes, or until salmon is just cooked through. Fish usually takes 8-10 minutes per inch of thickness.
For the Mediterranean Salad
Keyword Mediterranean Salmon