Grilled Salmon With Chopped Green Olives

Ingredients (Serves 2–4):

• 4 salmon fillets (about 6 oz each, skin-on or skinless)

• 1/2 cup green olives, pitted and finely chopped (such as Castelvetrano or Manzanilla)

• 2 tbsp fresh parsley, chopped

• 1 garlic clove, finely minced

• 2 tbsp extra virgin olive oil

• 1 tbsp lemon juice

• 1/2 tsp lemon zest

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

🥄 For the Marinade:

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 garlic clove, minced

• Salt and pepper, to taste

Instructions:

1. Marinate the Salmon:

   • In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.

   • Place salmon fillets in a shallow dish or resealable bag, pour marinade over, and coat well.

   • Marinate in the refrigerator for 20–30 minutes (not longer to avoid "cooking" the fish with lemon).

2. Prepare the Olive Topping:

   • In a small bowl, mix chopped green olives, parsley, garlic, olive oil, lemon juice, lemon zest, and red pepper flakes (if using).

   • Adjust salt and pepper to taste. Set aside to let flavors meld.

3. Grill the Salmon:

   • Preheat grill (or grill pan) to medium-high heat. Lightly oil the grates.

   • Remove salmon from marinade and grill for 4–5 minutes per side, depending on thickness, until the salmon flakes easily with a fork.

4. Serve:

   • Place grilled salmon on plates and spoon the green olive mixture generously over the top.

   • Garnish with extra parsley or lemon wedges if desired.

Tips:

• Use a fish spatula to prevent the salmon from breaking while flipping.

• This dish pairs beautifully with roasted vegetables, quinoa, or a light salad.