Seared Salmon with Mediterranean Salsa • Seafood Nutrition Partnership


4 - 6 salmon filets about 1-inch thick
2 Tbsp. olive oil
Sea salt
1 can chickpeas, drained and rinsed
1 can quartered or chopped artichoke hearts, drained
1 cup diced cucumber
1 cup cherry tomatoes, diced
1/3 cup diced red onion
1/2 cup crumbled feta cheese
Handful of fresh spinach, chopped
Drizzle balsamic glaze
Recipe Courtesy Annessa Chumbley, RDN as part of an effort to support fishermen and the seafood community. #EatSeafoodAmerica!


1.In a skillet over medium high heat, add olive oil. Lay down each salmon fillet and let sear for 4 minutes. Sprinkle the top of each salmon fillet with a little sea salt. Flip and cook four minutes more, until just barely done. (Be careful not to overcook!) Remove to a serving platter.
2.In a medium bowl, make salsa by gently folding together all ingredients: chickpeas, artichoke hearts, cucumber, tomatoes, red onion, feta, and spinach. Sprinkle with a little salt. Drizzle with balsamic glaze and spoon salsa over each salmon filet. Refrigerate any leftover salsa.
3.Serve and enjoy!

For a fun Mediterranean-take on cowboy caviar, use a mix of canned and fresh veggies to top this delicious seared salmon.

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