Salmon with Olive Relish and Broccolini

by Lindsay Moore

Shopping List

• 1/4 cup pitted kalamata olives, chopped
• 1 tbsp capers, chopped
• 1 tbsp thinly sliced lemon zest
• 4 tsp olive oil
• Kosher salt and black pepper
• 2 bunches broccolini or about 1 pound, ends trimmed
• 2 cloves garlic, sliced
• 1 1/4 pounds skinless salmon filet, cut into 4 pieces

Instructions

1. In small bowl, combine olives, capers, lemon zest, 2 tsp good olive oil, and 1/4 tsp salt
2. Heat 1 tsp remaining oil in large skillet over medium high heat. Add broccolini, garlic, 1/2 cup water, and 1/4 tsp each salt and pepper. Cover and cook, tossing occasionally, until the water has evaporated and the broccolini is just tender, 6-8 minutes
3. Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season salmon with 1/4 tsp of salt and pepper and cook until opaque throughout, 3-5 minutes per side. Top salmon and broccolini with the olive relish.