Pan-Seared Salmon with Salsa Verde
Crispy-skinned salmon fillets paired with a bright, herbaceous salsa verde made from fresh parsley, garlic, and lemon. Mediterranean simplicity at its best—ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 pieces (6 oz each) salmon fillets, skin-on
- 1 cup, packed fresh flat-leaf parsley
- 2 cloves garlic
- 1 whole lemon (juiced + zested)
- ⅓ cup, divided olive oil
- 1 pinch each, plus to taste salt and pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Chop parsley and garlic. Combine in a bowl with 4 tbsp olive oil, lemon juice, zest, and red pepper flakes.
- 2
Whisk salsa until combined. Season with salt and pepper to taste. Set aside.
- 3
Pat salmon dry with a paper towel. Season both sides generously with salt and pepper.
- 4
Heat remaining olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Place salmon skin-side down in the skillet. Do not move for 5 minutes until skin is golden and crispy.
- 6
Flip salmon and cook for 2 minutes more. The center should feel gently firm when pressed.
- 7
Transfer salmon to plates. Spoon salsa verde over the top. Serve immediately.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- small mixing bowl
- whisk
- paper towels
- chef's knife
- cutting board
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