Salmon With Warm Tomato-Olive Salad Recipe

Name: Salmon With Warm Tomato-Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil, plus more for brushing; 1 tablespoon plus 1 teaspoon red wine vinegar; 1 tablespoon honey; 1/4 teaspoon red pepper flakes; Kosher salt; 4 6 -ounce salmon fillets (about 1 1/4 inches thick); 1 clove garlic, coarsely chopped; 1/2 cup coarsely chopped pitted kalamata olives; 2 medium beefsteak tomatoes, cut into 1-inch chunks; 1 cup sliced celery (inner stalks with leaves); 1/4 cup roughly chopped fresh mint

Servings: persons

5 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon honey
1/4 teaspoon red pepper flakes
Kosher salt
4 6 -ounce salmon fillets (about 1 1/4 inches thick)
1 clove garlic, coarsely chopped
1/2 cup coarsely chopped pitted kalamata olives
2 medium beefsteak tomatoes, cut into 1-inch chunks
1 cup sliced celery (inner stalks with leaves)
1/4 cup roughly chopped fresh mint

1
Preheat the broiler.
2
Line a broiler pan with foil and lightly brush with olive oil.
3
Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl.
4
Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze.
5
Broil until golden brown and just cooked through, 4 to 6 minutes.
6
Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife.
7
Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes.
8
Transfer the mixture to a bowl and add the tomatoes, celery and mint.
9
Season with salt and toss to combine.
10
Serve with the salmon.
11
Photograph by Antonis Achilleos

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kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, plus more for brushing, 1 tablespoon plus 1 teaspoon red wine vinegar, 1 tablespoon honey, 1/4 teaspoon red pepper flakes, and more.

Yes, Salmon With Warm Tomato-Olive Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon With Warm Tomato-Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions