Coho with Olive Salsa Recipe


Olive Salsa

  • ½ cup pitted green Castelvetrano olives
  • 2 garlic cloves
  • 2 scallions
  • 1 cup fresh parsley leaves
  • 3 tsp. olive oil
  • 1 tbsp. lemon juice


For the olive salsa, add pitted olives, garlic, scallions, parsley, lemon juice, and olive oil to food processor and pulse until finely chopped. Use a small spatula to scrape down as needed. Transfer salsa to a bowl and set aside.

Pat coho salmon dry with paper towel and season with salt and pepper. Heat a skillet with vegetable oil on medium-high heat and sear salmon flesh side down until charred, about 3 minutes. Flip over and cook skin side down for another 2-3 minutes.

To serve, place salmon on plate and top with olive salsa, mint leaves, and optional pomegranate seeds.