Salmon with Olive Caper Topping

A quick and easy recipe. The topping can be made ahead of time and refrigerated, tightly covered, to blend the flavors.  

If using filets, reduce the cooking time. Barb L.

Serves: 8

1 side of salmon, about 3 ½ pounds, pin bones removed

1/3 cup Flying Olive Gremolata, Lemon, or Garlic Extra Virgin Olive Oil, plus a little more for drizzling

Freshly ground black pepper

1/3 cup chopped fresh Italian parsley

12 pitted Castelvetrano (these have a buttery flavor and are worth the hunt) or other green olives (without pimiento), chopped

3 Tbsp finely chopped shallot

3 Tbsp drained capers plus 2 tsp brine

2 tsp lemon zest (zest first, then squeeze)

3 Tbsp lemon juice

2 cloves garlic, grated


Preheat the oven to 400 degrees F.

Line a baking sheet with aluminum foil. Place the fish, skin side down and drizzle with your choice of Flying Olive EVOO. Season with pepper (the olives and capers have a lot of salt in them so hold off salting the fish).

Roast the fish until it is just opaque in the center, about 15 minutes, depending on the thickness of the fish. An instant read thermometer should read 120-125 F.

In the meantime, in a medium-sized bowl, mix the 1/3 cup of Flying Olive EVOO of Choice, the parsley, olives, shallot, capers, brine, lemon zest, lemon juice, and garlic. Season with pepper.

To serve: remove the fish from the oven and serve with the topping.

Submitted by Barb L.