Seared Salmon with Olive-Caper Relish and Herbed Farro
Crispy seared salmon fillets are paired with a briny, punchy olive-caper relish and served over nutty, herb-studded farro. This dish is bold, balanced, and bursting with Mediterranean flavor — ideal for a wholesome, restaurant-style dinner at home.
⏱ Required Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Salmon:
4 skin-on salmon fillets (about 6 oz each)
1 tbsp olive oil
Salt & black pepper
Zest of ½ lemon (optional)
For the Olive-Caper Relish:
⅓ cup pitted green or kalamata olives, finely chopped
2 tbsp capers, rinsed and chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil or mint (optional)
1 small shallot or 2 tbsp red onion, minced
1 tsp lemon zest
1 tbsp lemon juice
1½ tbsp olive oil
Cracked black pepper, to taste
For the Herbed Farro:
1 cup uncooked farro
2¼ cups water or low-sodium vegetable/chicken broth
2 tbsp olive oil
¼ cup chopped fresh herbs (parsley, dill, mint, basil — any combo)
1 tbsp lemon juice
Salt & pepper, to taste
Instructions
1. Cook the Farro
Rinse farro. In a saucepan, bring water or broth to a boil. Add farro, reduce heat, cover, and simmer for 20–25 minutes, or until tender and chewy. Drain any excess liquid. Stir in olive oil, lemon juice, and herbs. Season to taste with salt and pepper.
2. Make the Olive-Caper Relish
While the farro cooks, combine all relish ingredients in a small bowl. Stir well and set aside to let the flavors meld.
3. Sear the Salmon
Pat salmon dry and season with salt, pepper, and lemon zest (if using). Heat olive oil in a skillet over medium-high. Place salmon skin-side down and sear 4–5 minutes until skin is crisp. Flip and cook another 2–4 minutes until medium-rare to medium (internal temp: 125–130°F). Rest 2 minutes.
4. Assemble & Serve
Spoon herbed farro onto plates, top with salmon, and finish with a generous spoonful of olive-caper relish. Serve with lemon wedges and extra herbs if desired.
Tips
Make it gluten-free: Substitute quinoa or brown rice for the farro.
Add veggies: Roasted cherry tomatoes or grilled zucchini make great additions.
Crispier skin: Press salmon lightly with a spatula when first placed in the skillet for even searing.
❓ Frequently asked questions FAQ
Can I use jarred tapenade instead of the relish?
Yes, but this fresh relish is brighter and less oily than typical tapenade.
Can I make this ahead?
Yes — farro and relish can be made a day ahead. Sear salmon fresh for best results.
What wine pairs well with this?
Try a crisp Sauvignon Blanc or dry rosé.
Nutritional Information
Calories: 520
Protein: 35g
Carbohydrates: 28g
Fat: 30g
Fiber: 5g
Sugar: 1g