Seared Salmon with Green Salsa VerdeSeared Salmon with Green Salsa Verde
Seared Salmon with Green Salsa Verde
Seared Salmon with Green Salsa Verde
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Recipe - ShopRite Corporate
SearedSalmonwithGreenSalsaVerde.jpg
Seared Salmon with Green Salsa Verde
Prep Time5 Minutes
Servings4
Cook Time25 Minutes
Calories190
Ingredients
1/2 cup coarsely chopped parsley leaves
1/3 cup pitted Castelvetrano olives, coarsely chopped
2 tbs sliced chives
1 tbs minced shallot
2 tsp fresh lemon zest + 2 small lemons, halved ( lemon wedge for garnish )
1 garlic clove, minced
1/4 to 1/2 tsp red pepper flakes
3 1/2 tbs extra virgin olive oil, divided
kosher salt
freshly ground black pepper
1/2 tsp smoked paprika
4 (6-ounce) wild Alaska salmon fillets
Directions

1. 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.

 

2. Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto filets.

 

3. Heat a large heavy skillet over medium heat until hot; add remaining 11/2 tablespoons oil swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes.

4.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.

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

 

Nutritional Information
  • 21 g Total Fat
  • 3 g Saturated Fat
  • 86 mg Cholesterol
  • 38 g Protein
  • 4 g Carbohydrate
  • 1.5 g Fiber
  • 298 mg Sodium
  • 39 mg Calcium
  • 1550 mg Omega 3 Fatty Acids
5 minutes
Prep Time
25 minutes
Cook Time
4
Servings
190
Calories

Shop Ingredients

Makes 4 servings
1/2 cup coarsely chopped parsley leaves
Badia Parsley Flakes, 0.25 oz
Badia Parsley Flakes, 0.25 oz
$1.29$5.16/oz
1/3 cup pitted Castelvetrano olives, coarsely chopped
Seasoned Oil Cured Olives
Seasoned Oil Cured Olives
$10.49 avg/ea$0.75/oz
2 tbs sliced chives
Goodness Gardens Farm Fresh Singles Chives, 0.25 oz
Goodness Gardens Farm Fresh Singles Chives, 0.25 oz
$0.99$3.96/oz
1 tbs minced shallot
Fresh Shallots, 1 ct, 6 oz
Fresh Shallots, 1 ct, 6 oz
$1.50 avg/ea$0.25/oz
2 tsp fresh lemon zest + 2 small lemons, halved ( lemon wedge for garnish )
Lemon Large, 1 ct, 1 each
Lemon Large, 1 ct, 1 each
$0.69
1 garlic clove, minced
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
1/4 to 1/2 tsp red pepper flakes
McCormick Crushed Red Pepper, 1.5 oz
McCormick Crushed Red Pepper, 1.5 oz
$3.99$2.66/oz
3 1/2 tbs extra virgin olive oil, divided
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.49$0.55/fl oz
kosher salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
freshly ground black pepper
McCormick Coarse Ground Black Pepper, 3.12 oz
McCormick Coarse Ground Black Pepper, 3.12 oz
$5.99$1.92/oz
1/2 tsp smoked paprika
Badia Paprika, 2 oz
Badia Paprika, 2 oz
$2.49$1.25/oz
4 (6-ounce) wild Alaska salmon fillets
Fresh Seafood Department Wild Caught Sockeye Salmon Fillet, 1 pound
Fresh Seafood Department Wild Caught Sockeye Salmon Fillet, 1 pound
$15.99/lb$15.99/lb

Nutritional Information

  • 21 g Total Fat
  • 3 g Saturated Fat
  • 86 mg Cholesterol
  • 38 g Protein
  • 4 g Carbohydrate
  • 1.5 g Fiber
  • 298 mg Sodium
  • 39 mg Calcium
  • 1550 mg Omega 3 Fatty Acids

Directions

1. 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.

 

2. Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto filets.

 

3. Heat a large heavy skillet over medium heat until hot; add remaining 11/2 tablespoons oil swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes.

4.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.

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