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Ā Yields: 2 servings Prep time:Ā 5 min Cook time: 25 min |
Ingredients: ā¢Ā 2 large salmon fillets ā¢ Ā¼ cup plus 2 tablespoons olive oil, dividedĀ ā¢Ā 3 tablespoons white wine vinegar ā¢ leaves from 6 sprigs fresh oreganoĀ ā¢Ā 2 cups green olives (pitted and crushed) ā¢ salt and fresh ground black pepper to taste ā¢Ā 2 teaspoons garlic powder ā¢Ā 4 garlic cloves (sliced) ā¢ Ā¼ cup fresh parsley leaves ā¢Ā Ā¼ cup fresh Italian parsley leaves |
TOOLS NEEDED:Ā (Click to Purchase)
Induction 21 Stainless Steel Ceramic CoatedĀ SautĆ© Pan (5 Qt.)
1.In a medium bowl, combine the olives, vinegar, half the oregano leaves and Ā¼ cup of the olive oil. Season with salt and pepper and let it sit while you cook theĀ salmon.
2.Ā Season both sides of the salmon with salt, pepper, and garlic powder.
Ā
3. Heat the remaining 2 tablespoons olive oil in theĀ SautĆ© Pan over medium heat.
4. Add the salmon, skin side down, to the pan. Cook with lid on for 7-10 minutes.
Ā Flip and continue cooking for another 5-7 minutes.
4. Add the salmon, skin side down, to the pan. Cook with lid on for 7-10 minutes.
Ā Flip and continue cooking for another 5-7 minutes.
5. Once cooked, remove salmon and set aside. Turn heat down to medium-low and add in the olive mixture and sliced garlic. Cook for 5 minutes. Then add in the fresh Italian parsley leaves. Cook for another 3 minutes.
6. Spoon the olive mixture over the salmon fillets and serve warm.
Try pairing this with our Mac N' Cheese with Phyllo Rose Toppings for a Valentine's Dinner.
