Pan-Seared Salmon with Strawberry Pomegranate Salsa

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Servings: 4


  • Salsa:
  • 1/2 cup chopped strawberries
  • 1/4 cup pomegranate seeds
  • 1 shallot, finely chopped
  • 2 tbsp chopped fresh mint
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • Pinch salt
  • Salmon:
  • 3 tbsp Filippo Berio Extra Light Olive Oil, divided
  • 2 tbsp Filippo Berio Raspberry Balsamic Glaze
  • 4 salmon fillets (about 5 oz each)
  • 1/2 tsp salt and freshly ground pepper
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 2 cloves garlic, minced


    • Salsa: In bowl, toss together strawberries, pomegranate seeds, shallot, mint, honey, lemon juice and salt. Let stand at room temperature until ready to serve or up to 1 hour.
    • Salmon: Season salmon all over with salt and pepper. Whisk together 2 tbsp olive oil, lemon juice, Dijon, honey and garlic; brush over salmon.
    • Heat remaining olive oil in large nonstick skillet set over medium-high heat; cook salmon, flipping once, for 7 to 10 minutes or until fish flakes easily but is still slightly opaque in center. Transfer to serving platter; top with salsa. Drizzle with balsamic glaze. Serve immediately.


    Tip: Add a pinch of hot pepper flakes or a finely chopped jalapeƱo pepper to the salsa for a fresh topping with some kick.