Salmon With Oranges, Tomatoes, and Olives

seared-salmon-oranges-olives
Photo by Kan Kanbayashi
Salmon With Oranges, Tomatoes, and Olives 3.4 52 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 346 calories
    • Calories 47 calories from fat
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 90 mg
    • Sodium 545 mg
    • Protein 34 g
    • Carbohydrate 11 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 67 mg

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.Cook the salmon until opaque throughout and golden brown, 4 to 5 minutes per side.Meanwhile, cut away the peel and pith of the orange and cut out the segments.In a large bowl, gently combine the segments with the tomatoes, cilantro, olives, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.Serve the salad with the salmon.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 4 pieces skinless salmon fillet (1 1/4 pounds total)
  3. Check kosher salt and black pepper
  4. Check 1 navel orange
  5. Check 2 small beefsteak tomatoes (about 1 pound), cut into wedges
  6. Check 1/2 cup fresh cilantro sprigs
  7. Check 1/4 cup pitted green olives, halved

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the salmon until opaque throughout and golden brown, 4 to 5 minutes per side.
  3. Meanwhile, cut away the peel and pith of the orange and cut out the segments.
  4. In a large bowl, gently combine the segments with the tomatoes, cilantro, olives, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
  5. Serve the salad with the salmon.