This Pioneer Woman Salmon with Olive Caper Relish is a healthy and flavor-packed recipe, which includes juicy cherry tomatoes and briny capers. It’s a great low-carb dinner option, ready in about 35 minutes.
Pioneer Woman Salmon with Olive Caper Relish Ingredients
- 2 cups cherry tomatoes, halved or quartered
- 1/2 cup mixed pitted olives, roughly chopped
- 1/4 small red onion, finely chopped, rinsed under cool water and drained
- 1/4 cup chopped fresh parsley
- 2 Tbsp. capers in brine, drained
- 1/4 tsp. finely grated orange zest, plus 2 tablespoons orange juice
- 1 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 Tbsp. red wine vinegar
- 3 Tbsp. olive oil
- 6 5- to 6-ounce skin-on salmon fillets
- 1 1/2 cups couscous
How To Make Pioneer Woman Salmon with Olive Caper Relish
- Make the olive-caper relish: Combine the cherry tomatoes, chopped olives, red onion, parsley, capers, orange zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss well. Add red wine vinegar and 2 tablespoons of olive oil, then toss again. Set aside.
- Prepare the salmon: Place the salmon fillets skin-side down on a foil-lined, rimmed baking sheet. Mix orange juice with the remaining 1 tablespoon olive oil and spoon it over the fillets. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bake the salmon: Bake in a 400˚F oven for about 15 minutes, or until just cooked through.
- Cook the couscous: While the salmon bakes, cook the couscous according to package directions. Fluff with a fork once done.
- Assemble and serve: Divide couscous and salmon among serving plates. Spoon the olive-caper relish over the salmon, including the juices from the bowl.
Recipe Tips
- Can I use jarred olives? Yes, any pitted mixed olives work great—just chop them roughly for texture.
- What kind of salmon is best? Use fresh, skin-on fillets for the best flavor and texture.
- Can I make the relish ahead? Yes, you can prep the relish a few hours in advance and refrigerate it.
- What can I use instead of couscous? Try quinoa, farro, or even cauliflower rice for a low-carb twist.
- How to know when salmon is done? The salmon should flake easily with a fork and be opaque in the center.
What To Serve With Pioneer Woman Salmon
This dish pairs well with fresh, light sides like:
- Roasted asparagus or green beans
- A simple arugula salad with lemon vinaigrette
- Garlic sautéed spinach
- Lemon-herb rice
How To Store Salmon with Olive Caper Relish
Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep the relish and salmon separate for best texture.
Freeze: You can freeze cooked salmon for up to 2 months. Thaw overnight in the fridge. Do not freeze the relish.
Salmon with Olive Caper Relish Nutrition Facts
- Calories: 420 per serving
- Protein: 35g
- Carbohydrates: 18g
- Fat: 25g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I grill the salmon instead of baking it?
Yes! Grilling adds a smoky flavor. Just grill skin-side down for 5-6 minutes per side.
Is this recipe gluten-free?
Not with couscous, but you can swap in gluten-free grains like quinoa or rice.
What type of olives should I use?
Kalamata, Castelvetrano, or a mix of green and black olives all work well.
Can I leave out the capers?
Yes, but they add a great salty bite. You can replace them with chopped pickles or omit them.
Why rinse the red onion?
Rinsing removes some of the sharpness and makes the flavor milder.
