Salmon With Oranges, Tomatoes, and Olives

Seared Salmon With Oranges, Tomatoes, and Olives
Photo: Kan Kanbayashi
Hands On Time:
20 mins
Total Time:
30 mins
4 serves


  • 2 tablespoons olive oil

  • 4 pieces skinless salmon fillet (1 1/4 pounds total)

  • kosher salt and black pepper

  • 1 navel orange

  • 2 small beefsteak tomatoes (about 1 pound), cut into wedges

  • ½ cup fresh cilantro sprigs

  • ¼ cup pitted green olives, halved


  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.

Nutrition Facts (per serving)

346 Calories
18g Fat
11g Carbs
34g Protein
Nutrition Facts
Calories 346
% Daily Value *
Total Fat 18g 23%
Saturated Fat 3g 15%
Cholesterol 90mg 30%
Sodium 545mg 24%
Total Carbohydrate 11g 4%
Total Sugars 4g
Protein 34g
Calcium 67mg 5%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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