Seared Salmon With Olives, Rosemary, and Potatoes

seared-salmon-olives-potatoes
Photo by Charles Masters
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 638 calories
    • Fat 38 g (5 g saturated fat)
    • Cholesterol 107 mg
    • Sodium 1,132 mg
    • Protein 42 g
    • Carbohydrate 28 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 47 mg

Steam the potatoes in 1/2 inch water until tender, 16 to 18 minutes; drain.Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 4 minutes per side.Cook the rosemary and the remaining 4 tablespoons of oil in a small pot over medium heat until the rosemary begins to sizzle, 1 to 2 minutes. Discard the rosemary. Remove from heat; add the olives and vinegar to the oil.Serve the fish and potatoes over the romaine, drizzled with the warm dressing.

Ingredients

  1. Check 1 pound fingerling potatoes, halved lengthwise
  2. Check 5 tablespoons olive oil
  3. Check 4 6-ounce pieces boneless, skinless salmon
  4. Check Kosher salt and black pepper
  5. Check 1 sprig fresh rosemary
  6. Check 1/3 cup pitted oil-cured black olives
  7. Check 2 tablespoons white wine vinegar
  8. Check 1 small head romaine, torn (about 8 cups)

Directions

  1. Steam the potatoes in 1/2 inch water until tender, 16 to 18 minutes; drain.
  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 4 minutes per side.
  3. Cook the rosemary and the remaining 4 tablespoons of oil in a small pot over medium heat until the rosemary begins to sizzle, 1 to 2 minutes. Discard the rosemary. Remove from heat; add the olives and vinegar to the oil.
  4. Serve the fish and potatoes over the romaine, drizzled with the warm dressing.