Salmon with Fennel Citrus Olive Relish

Preparation 00:10 Cook Time 00:10 Total Time 0:20
Serves 4     adjust servings


  • Salmon
  • 1 1/2 lbs wild caught salmon
  • 2 Tbsp extra virgin olive oil
  • sea salt and pepper
  • Fennel Citrus Olive Relish
  • 2 fennel bulbs, finely sliced (reserve fronds)
  • 1 cup Seville Citrus Infused Green Olive Blend (from Lindsay Olives)
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 2 Tbsp extra virgin olive oil
  • sea salt and pepper
  • red pepper flakes, to taste


For Salmon:

1. Season both sides with sea salt and black pepper.
2. Heat olive oil in a skillet over medium high heat for about 2-3 minutes.
3. Pan sear skin side up for about 4 minutes until there's a crispy brown edge.
4. Carefully flip salmon over, reduce heat to medium and cook for another 4 minutes.

For Citrus Olive Relish:

1. Thinly slice fennel using a sharp knife or a mandoline.
2. Zest and juice the lemon and orange.
3. Combine the fennel slices, citrus zest and juice, olive oil, and olives in mixing bowl.
4. Season with salt, pepper, and red pepper flakes to taste.
5. Garnish with fennel fronds.
6. Serve alongside seared salmon and ENJOY!

Recipe Notes

Can also grill salmon on a grill pan or outside!

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