The perfect pescatarian recipe to break in the grilling season! Don't feel like grilling? Just cook in a skillet in the kitchen
Reserve 2 tablespoons of the olives. Blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt, and pepper flakes; set aside.
Rinse any ice glaze from frozen salmon under cold water, and pat dry with a paper towel.
Preheat grill to medium-high. Coat a heavy skillet with oil, and place on grill to preheat.
Brush both sides of salmon with oil. Place salmon in heated skillet, and cook, uncovered, about 3 to 4 minutes until browned.
Turn salmon over, and sprinkle with lemon pepper. Cover pan tightly, and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon; 3 to 4 minutes for fresh or thawed fish.
To serve, spoon sauce over each salmon portion, and sprinkle with reserved olives and slivered onion.
Serving Size 4 oz
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.