Salmon with Olive Caper Relish Is A Healthy Weeknight Dinner

Ree Drummond
pioneer woman salmon with olive caper relish
Make Salmon With Olive Caper Relish For DinnerRyan Liebe

Yields: 6 servings

Prep Time: 25 mins

Total Time: 35 mins

Ingredients

  • 2 c.

    cherry tomatoes, halved or quartered

  • 1/2 c.

    mixed pitted olives, roughly chopped

  • 1/4

    small red onion, finely chopped, rinsed under cool water and drained

  • 1/4 c.

    chopped fresh parsley

  • 2 tbsp.

    capers in brine, drained

  • 1/4 tsp.

    finely grated orange zest, plus 2 tablespoons orange juice

  • 1 1/4 tsp.

    kosher salt

  • 1/2 tsp.

    black pepper

  • 3 tbsp.

    red wine vinegar

  • 3 tbsp.

    olive oil

  • 6

    5- to 6-ounce skin-on salmon fillets

  • 1 1/2 c.

    couscous

Directions

  1. Preheat the oven to 400˚. For the relish: Combine the tomatoes, olives, red onion, parsley, capers, orange zest, ¾ teaspoon salt and ¼ teaspoon pepper in a large bowl. Toss, then add the vinegar and 2 tablespoons olive oil and toss again. Set aside.

  2. Place the salmon skin-side down on a foil-lined rimmed baking sheet. Mix the orange juice with the remaining 1 tablespoon olive oil and spoon over the salmon. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

  3. Bake until the salmon is just cooked through, about 15 minutes.

  4. While the salmon cooks, prepare the couscous as the label directs. Fluff the couscous with a fork.

  5. Divide the couscous and salmon among plates. Top the salmon with the olive-caper relish, spooning the juices from the bowl over the top.

You Might Also Like

Advertisement