Pan Seared Salmon With Lemony Olive Tomato Sauce
Ingredients
- For the salmon:
- 1 1/2 pounds salmon, cut into 3 fillets
- Kosher salt
- 2 tablespoons neutral oil (such as avocado or grapeseed oil)
- For the sauce:
- 3 tablespoons unsalted butter
- Juice from 1 lemon
- 2 anchovy fillets, minced
- 1 tablespoon minced Italian parsley
- 1 cup cherry tomatoes, halved
- 1 cup pitted green olives, halved (preferably Castelvetrano olives)
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