30 Min

• 10 oz Salmon Fillet
• 4 Celery Stalks, thinly sliced, leaves roughly chopped
• ⅓ cup Parsley, roughly chopped
• ¼ cup Almonds, roughly chopped
• 8-10 Green Olives, pitted and diced
• 1 tsp Finely Grated Lemon Zest
• 1 Tbsp Lemon Juice
• ½ cup Olive Oil
• Sea Salt and Black Pepper

Gently rub salmon fillets with 2 teaspoons oil, 1/3 teaspoon sea salt, and a good grind of pepper. Set aside while you make relish.

Add ⅓ cup olive oil to large sauté pan over high heat. Add celery and almonds and fry 4 to 5 minutes, stirring frequently, until nuts begin to brown and smell nutty. Turn off heat and stir in olives, parsley, lemon zest, and juice. Season with sea salt and pepper, to taste; set aside. 

In large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and cook 3 minutes, until skin is crisp. Reduce heat to medium, flip fillets and cook another 2-3 minutes, until salmon is just cooked through. Serve salmon with warm celery olive relish spooned on top.