Seared Alaska Salmon with Green Olive Salsa Verde

Ingredients:

½ cup coarsely chopped parsley leaves

⅓ pitted Castelvetrano olives, coarsely

2 tablespoons sliced chives

1 tablespoon minced shallot

2 teaspoons fresh lemon zest

1 garlic clove, minced

¼ to ½ teaspoons red pepper flakes

3½ tablespoons extra virgin olive oil, divided

Kosher salt and freshly ground black pepper

½ teaspoon smoked paprika

4 (6-ounce) wild Alaska salmon fillets

2 small lemons, halved

Directions:

Step 1

Prepare salsa verde

Stir together parsley, olives, chives, shallot, zest, garlic, and red pepper flakes. Drizzle with 2 tablespoons olive oil tossing to coat. Season with salt and pepper to taste.

Step 2

Prepare salmon

Combine paprika, 1 teaspoon salt, ½ teaspoon pepper. Sprinkle and rub paprika mixture onto filets.Heat a large heavy skillet over medium heat until hot; add remaining 1½ tablespoons oil swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes. Turn fillets over and cook until golden and just cooked through, about 3 to 4 minutes. Remove and let stand a few minutes. Cook lemon halves cut side down until charred, about 2 to 3 minutes.

Step 3

To serve

Arrange fillets on a serving dish. Spoon salsa verde on top of filets. Serve warm with charred lemons.