Salmon with Green Olive-Caper Sauce

Name: Salmon with Green Olive-Caper Sauce
Ingredients: 1 side of salmon (about 3 1/2 lb.), pin bones removed; 1/3 cup EVOO, plus more for drizzling; 1/3 cup chopped fresh flat-leaf parsley; 12 pitted Castelvetrano or other green olives, coarsely chopped; 3 tbsp. finely chopped shallot; 3 tbsp. drained capers, plus 2 tsp. brine; 2 tsp. lemon zest, plus 3 tbsp. juice; 2 cloves garlic, grated

Author:
Updated:: Dec 15, 2017
Original:: Nov 21, 2017

Recipe by Janet Taylor McCracken


Active Time	Total Time	Servings
15 minutes	20 minutes	8

Ingredients

1 side of salmon (about 3 1/2 lb.), pin bones removed
1/3 cup EVOO, plus more for drizzling
1/3 cup chopped fresh flat-leaf parsley
12 pitted Castelvetrano or other green olives, coarsely chopped
3 tbsp. finely chopped shallot
3 tbsp. drained capers, plus 2 tsp. brine
2 tsp. lemon zest, plus 3 tbsp. juice
2 cloves garlic, grated

Preparation

1. Preheat the oven to 400°. On a large rimmed baking sheet lined with foil, arrange the fish, skin-side down. Season with salt and pepper; drizzle with EVOO. Roast the fish until just opaque in the center, about 15 minutes.

2. Meanwhile, in a bowl, mix 1/3 cup EVOO, the parsley, olives, shallot, capers and brine, lemon zest and juice, and garlic; season with pepper. Serve with the fish.

This recipe is part of our 2-hour holiday dinner menu. Get the rest of the recipes here.