Salmon with Olive-Caper Relish: A Fresh Mediterranean-Inspired Dinner
Bright, tangy topping transforms simple seafood into a colorful, nutrient-packed dinner.
Salmon with Olive-Caper Relish: Bright Mediterranean Cooking at Home
Bring bold sun-kissed flavors to your table with this Salmon with Olive-Caper Relish, featuring flaky baked salmon fillets topped with a fresh, zesty relish and served over fluffy couscous. This dish captures the essence of Mediterranean home cooking—simple, nourishing, and vibrantly flavored. The olive-caper relish balances savory, briny, and citrusy notes, perfectly complementing the rich salmon and mild grains.
Why This Salmon Recipe Shines
- Fast and accessible: Ready in under 45 minutes with minimal prep.
- Healthy and balanced: Heart-healthy salmon, colorful vegetables, and whole-grain couscous supply protein, fiber, and valuable nutrients.
- Customizable: The relish’s robust flavors pair well with grilled chicken, shrimp, or roasted vegetables for easy remixing.
- Minimal clean-up: Baking salmon on foil and prepping the relish in a single bowl keeps cleanup simple.
Ingredients
The components come together in two stages: the relish and the main dish. For best results, use the freshest possible seafood and produce.
For the Olive-Caper Relish
- 2 cups cherry tomatoes, halved or quartered
- 1/2 cup mixed pitted olives (such as Kalamata, Castelvetrano), roughly chopped
- 1/4 small red onion, finely chopped, rinsed and well-drained
- 1/4 cup fresh parsley, chopped
- 2 tbsp brined capers, drained
- 1/4 tsp finely grated orange zest, plus 2 tbsp fresh orange juice
- 3/4 tsp kosher salt (or to taste)
- 1/4 tsp ground black pepper (or to taste)
- 3 tbsp red wine vinegar
- 2 tbsp olive oil
For the Salmon and Couscous
- 6 skin-on salmon fillets (5 to 6 ounces each)
- Reserved 2 tbsp orange juice above
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1.5 cups couscous
Step-by-Step Directions
Preheat Oven and Prepare Relish
Preheat your oven to 400°F (204°C).
In a large mixing bowl, combine tomatoes, olives, red onion, parsley, capers, orange zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss well.
Add the red wine vinegar and 2 tablespoons olive oil. Toss again to combine. Set aside, allowing the flavors to meld as you prep the salmon.Prepare and Bake the Salmon
Place the salmon fillets skin-side down on a foil-lined rimmed baking sheet.
Mix the orange juice with the remaining 1 tablespoon of olive oil, then drizzle over the fillets.
Sprinkle salmon evenly with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.Bake at 400°F until the salmon flakes easily at the thickest part (internal temperature 125–130°F for medium), about 15 minutes. Thicker fillets may require up to 18 minutes; thinner require less time.
Prepare the Couscous
While the salmon bakes, cook the couscous according to the package directions. Use low-sodium chicken broth or water for flavor. Once cooked, fluff with a fork to separate the grains and prevent sticking.
Assemble and Serve
Divide couscous evenly among individual plates. Add salmon fillets atop the couscous. Spoon the olive-caper relish generously over each piece of salmon, drizzling with some of the marinade juices for extra brightness. Serve immediately.
Tips for Perfect Salmon Every Time
- Let the fish come to room temp: For even cooking, remove the salmon from the fridge about 20 minutes before baking.
- Check for doneness: Salmon should flake in large moist chunks and appear opaque in the center with a slight translucence.
- Double the relish: It keeps well refrigerated for 2–3 days and is a flavorful topping for leftover grains, chicken, or grilled veggies.
- Swap the protein: Trout, cod, or halibut work beautifully in place of salmon using the same method and relish.
Make-Ahead and Storage
| Component | Prep Ahead? | Storage Suggestions |
|---|---|---|
| Olive-Caper Relish | Yes (8–24 hrs advance for best flavor) | Covered, refrigerated, up to 3 days |
| Baked Salmon | Best fresh; can bake and chill up to 24 hrs | Covered, refrigerated, up to 2 days |
| Couscous | Yes | Cool and store refrigerated up to 3 days; reheat gently with a splash of broth or water |
Serving Suggestions and Variations
- Top with extra fresh herbs—dill, mint, or basil add brightness.
- Add thinly sliced cucumbers or sweet peppers to the relish for crunch.
- Swap couscous for quinoa or pearl barley for a gluten-free or heartier option.
- Serve alongside roasted asparagus, broccolini, or a peppery arugula salad.
- For deeper flavor, add a pinch of smoked paprika or Aleppo pepper to the salmon before baking.
Nutrition Highlights
This salmon dish is rich in high-quality protein, anti-inflammatory omega-3 fatty acids, dietary fiber, and an array of vitamins and minerals. Olives and capers provide heart-healthy fats and antioxidants. The fresh produce brings vitamin C, potassium, and phytonutrients, making this dish as nourishing as it is flavorful.
Frequently Asked Questions (FAQs)
What others are reading
Q: Can I use frozen salmon fillets for this recipe?
A: Yes, frozen salmon can be used. Thaw thoroughly in the refrigerator overnight and pat dry before baking for best results.
Q: How spicy is the olive-caper relish?
A: The relish is not spicy at all. For extra heat, add a pinch of red chili flakes or a diced mild chili pepper.
Q: Is there a substitute for red wine vinegar?
A: Apple cider vinegar or white wine vinegar will work as substitutes, though red wine vinegar lends the brightest Mediterranean flavor.
Q: What can I use instead of orange zest and juice?
A: Lemon zest and juice make a sharp, tangy substitute, though orange brings a mild, sweet note that balances the salty capers and olives.
Q: How do I prevent my salmon from sticking to the foil?
A: Brushing or spraying the foil lightly with oil before placing the salmon fillets on top will help prevent sticking. Removing the fish with a thin spatula also helps keep the skin intact.
More Mediterranean Recipes to Try
- Sheet Pan Salmon Puttanesca—A one-pan dinner with olives, capers, and tomatoes baked together for easy cleanup.
- Linguine with Clam Sauce—Classic pasta with briny clams, garlic, and white wine.
- Cracker-Crusted Cod—Crispy baked white fish that pairs well with the olive-caper relish.
- Salmon Nicoise Caesar—A hearty composed salad, perfect for brunch or light dinner.
- 20-Minute Shrimp and Grits—For those looking for seafood with Southern flair.
Expert Tips for Effortless Entertaining
- Make the relish and prep the couscous up to 24 hours ahead for a quick assembly at mealtime.
- Bake salmon just before guests arrive for restaurant-quality texture and flavor.
- Serve family-style on a large platter for an appealing centerpiece.
- Pair with crisp white wines like Sauvignon Blanc or dry rosé to complement the citrus and brine.
Final Thoughts
This Salmon with Olive-Caper Relish recipe celebrates fresh, simple ingredients combined in a Mediterranean spirit. With its lively flavors, nourishing profile, and elegant yet family-friendly presentation, it’s sure to become a weeknight favorite and a reliable centerpiece for relaxed entertaining alike. Enjoy this vibrant meal as the start of your new home-cooked Mediterranean tradition.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a61947265/salmon-with-olive-caper-relish-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32392257/sheet-pan-salmon-puttanesca-recipe/
- https://www.youtube.com/watch?v=TlKTl75bV9g
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37023193/salmon-recipes/
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