This recipe is Sponsored by Lindsay Olives and as always, all opinions are my own!
This salmon with fennel citrus olive relish is a perfect summertime meal!
When the temps heat up I like to cook quick meals that don’t heat up the house. The salmon can be pan seared or grilled and the relish only takes minutes to prepare!
I love the combination rich, fatty salmon paired with bright and zesty citrus flavors.
Fennel Citrus Olive Relish
For the relish situation, I used the new Seville Citrus Infused Blends olives from my favorite olive brand, Lindsay Olives. The Seville Citrus Infused Blend is savory and sweet being infused with both lemon and orange zest with a hint of thyme. The relish combines finely sliced fennel + lemon and orange zest as well as juice + green olives + EVOO + salt and pepper and red pepper flakes. It’s a perfect side to help balance out the richness of the salmon.
The other flavor combos are of the Infused Blends line are Sesame Soy, Harissa, and Thai Green Curry, and I can’t wait to play around with these!
Enjoy this salmon with fennel citrus olive relish with a nice glass of chilled white wine on a warm summer day!
PrintSalmon with Fennel Citrus Olive Relish
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
Ingredients
- 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
Instructions
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!
Notes
Can also grill salmon on a grill pan or outside!
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