Grilled Salmon with Parsley Olive Salad
This recipe for Grilled Salmon with Parsley Olive Salad is the perfect warm weather meal. At only 20 minutes to prepare, this dish is going to be your new go to meal when you want a fast healthy supper.
Wild-caught King Salmon, sometimes known as Chinook Salmon, contains the highest Omega-3 levels of all the wild Alaska Salmon species. Here at Sizzlefish, ours is troll-caught using individual lures and lines, then portioned into perfect four to five ounce servings. Naturally loaded with an impressive number of essential nutrients and vitamins, as well as being high in protein and low in saturated fat, this fish variety is one of the healthiest things you can eat.
The weather is getting warmer and we are starting to look for meal ideas that are quick to prepare, but also on the lighter side. This recipe for Grilled Salmon with Parsley Olive Salad is not only fast cooking, but it is also an incredibly delicious, light, hot meal. Clocking in at a mere 20 minutes to put together, this recipe is sure to be your new go to when you want a home cooked meal, but don’t want to spend much time in the kitchen. Did we mention this is even faster than take out? Yeah, this recipe is definitely going to be a new one that stays in your summer menu rotation.
Let’s talk flavors now, shall we? Salmon has a rich, delicious flavor all on its own. That flaky pink flesh is absolutely beautiful too. When you put all of that together with the salty, fresh, bright flavors and colors of the parsley olive salad you create an amazingly flavorful meal. The clean peppery flavor of the fresh parsley marries beautifully with the salty brine of the olives to perfectly match the richness of the salmon.
3 Sizzlefish King Salmon Fillets
1 cup Fresh Parsley Leaves, roughly chopped
1/3 cup Green Pimento Olives, roughly chopped
¼ cup Finely Diced Red Onion
Juice of ½ Lemon
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
Lemon Wedges, for garnish
In a small bowl, combine the chopped parsley, green olives, diced red onion, lemon juice, salt and pepper. Set aside while you prepare the salmon.
Coat the salmon fillets with olive oil. Next, season them with salt and pepper.
Place the grill pan on the stove and heat to medium heat.
Place the salmon fillets on the grill pan skin side down. Allow to cook for about 5 minutes.
When the skin becomes golden brown and the fillets release easily from the grill pan, gently flip the fillets and cook for an additional 5 minutes. The flesh side should be golden and the internal temperature of the fillets need to reach 145 degrees F.
Once cooked, remove the fillets to the platter and evenly distribute the parsley olive salad on top of the grilled fillets. Garnish with lemon wedges.