Seared Salmon with Mediterranean Salsa

Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4-6

2 tablespoons olive oil
4-6 salmon filets (each about 1-inch thick)
sea salt, to taste
1 can chickpeas, drained and rinsed
1 can quartered or chopped artichoke hearts, drained
1 cup diced cucumber
1 cup diced cherry tomatoes
1/3 cup diced red onion
1/2 cup crumbled feta cheese
1handful fresh spinach, chopped
balsamic glaze

In skillet over medium-high heat, heat olive oil. Sear salmon filets 4 minutes. Sprinkle tops of each salmon filet with sea salt, to taste. Flip and cook 4 minutes until barely done. Remove to serving platter.

In medium bowl, make salsa by gently folding together chickpeas, artichoke hearts, cucumber, tomatoes, red onion, feta and spinach. Sprinkle with sea salt, to taste. Drizzle with balsamic glaze and spoon salsa over each salmon filet.

Refrigerate leftover salsa.

Seared Salmon with Mediterranean Salsa

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