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  • 4 (4 ounces each) salmon fillets
  • 1 teaspoon mild olive oil for brushing
  • Salt and pepper to taste
  • ½ cup mixed green and black cured olives, pitted
  • 1 Roma tomato, halved and seeds squeezed out
  • ¼ cup flat-leaf parsley leaves
  • 1 clove garlic, minced
  • 3 tablespoons fresh lemon juice
  • ¼ cup extra-virgin olive oil



  1. Preheat grill 5 minutes.
  2. Brush salmon fillets on both sides lightly with mild olive oil. Sprinkle with salt and black pepper. Grill fillets 6 to 10 minutes until fish flakes easily when tested with fork. (Cooking time will vary depending on thickness of fillets and desired doneness.)
  3. While fillets cook, finely chop olives, tomato and parsley. Mix together in small bowl with garlic, lemon juice and extra virgin olive oil. Taste salsa; adjust seasonings with salt, black pepper and more lemon juice, if needed.
  4. Serve salmon hot or cold topped with a spoonful of olive salsa. Makes 4 servings.