Red Meat Allergy Friendly Mediterranean Salmon with Olives & Herbs
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- ½ cup pitted kalamata olives, halved
- 1 can (14 oz) artichoke hearts in water, drained and quartered
- ⅓ cup chicken broth
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh oregano leaves
- 1 tbsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger. Rub the spice mixture evenly over the flesh side of each fillet.
- 2
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the salmon fillets skin-side up and sear undisturbed for 3–4 minutes, until the flesh is opaque about halfway up the sides and the seared surface is deep golden. Flip the fillets and cook for 2 minutes more, then transfer to a plate.
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