Seared Salmon with Green Olive Salsa Verde

Thanks to the salty brine from the olives and tart lemon juice in the green olive salsa verde, this versatile sauce works well with all salmon. If using keta, cook a minute less and take care not to dry out the lean fish. Recipe adapted from the Alaska Seafood Marketing Institute.

• 1/2 cup parsley, coarsely chopped
• 1/3 cup pitted Castelvetrano olives, coarsely chopped
• 2 tablespoons chives, sliced
• 1 tablespoon minced shallot
• 2 teaspoons fresh lemon zest
• 1 minced garlic clove
• 1/4–1/2 teaspoons red pepper flakes
• 3 1/2 tablespoons extra virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 4 (6-ounce) salmon fillets 
• 2 small lemons, halved

Stir together parsley, olives, chives, shallot, lemon zest, garlic, and red pepper flakes. Stir in 2 tablespoons of the olive oil and toss to coat. Season with salt and pepper to taste.

Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto flesh-side of fillets.

Heat a large heavy skillet over medium heat until hot. Add remaining 1 1/2 tablespoons oil, swirling to coat skillet. Add fillets skin-side up and cook until golden brown and easily releases from pan, about 4 minutes. Turn fillets over and cook until skin has crisped and fish is opaque, about 3– 4 minutes. Remove from pan and let rest for a few minutes. Wipe skillet clean. Sear lemon halves with cut side down until slightly charred, about 2–3 minutes.

Arrange fillets on a serving dish and spoon salsa verde on top. Serve warm with charred lemons.