Pan Roasted Salmon with Parsley Pineapple Relish
Pan Roasted Salmon with Parsley Pineapple Relish - a healthy delicious dinner that comes together in less than 30 minutes! The relish takes simple salmon to dinner party status!
Servings: 4 Servings
Calories: 443kcal
Ingredients
For the relish:
- 1 ½ cups fairly finely chopped curly leaf parsley
- ½ cup diced fresh pineapple
- 1 medium clove garlic
- ¼ cup roughly chopped dried cranberries
- finely chopped lemon zest from 1 medium size lemon
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
For the salmon:
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 skinless salmon fillets about 4 ounces each
- 2 teaspoons extra virgin olive oil
- 3 cups cooked jasmine rice
Instructions
- For the relish, combine all ingredients except the lemon juice and olive oil in a medium size bowl. Set aside.
- For the salmon, combine the sugar salt and pepper in a small bowl. Sprinkle the salmon evenly on both sides with the sugar/salt mixture.
- Heat the 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Place the salmon in the pan. Cook until golden brown on one side, about 3-4 minutes. Turn to opposite side and cook until salmon feels firm to the touch, about 3-4 minutes more, depending on thickness of fillets
- To serve, divide rice between 4 dinner plates or large shallow bowls. Add salmon.
- Add lemon juice and olive oil to the prepared relish. Stir well to combine. Spoon relish over salmon and rice. Drizzle with a little more good quality olive oil, if desired. Serve with lemon wedges.
Nutrition
Calories: 443kcal | Carbohydrates: 45g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 645mg | Potassium: 744mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1940IU | Vitamin C: 41.5mg | Calcium: 59mg | Iron: 2.6mg
