Dan Pelosi’s Roasted Salmon with Olives Is Effortless and Full of Flavor

While spending time in Portland, Oregon, I took advantage of cherry season with a visit to the Hood River Fruit Loop, where late-summer orchards were eager to sell their remaining harvest. I returned home with two overflowing five-gallon buckets of cherries—far more than I could reasonably manage without help. A quick trip to a kitchen supply store solved the problem: a cherry pitter, which has since earned a permanent place in my kitchen.

Although it was purchased for cherries, that pitter now sees regular use with another favorite ingredient—Castelvetrano olives. These mild, buttery green olives are about the size of cherries and just as satisfying to prep. Lately, they’ve been starring in a simple yet celebratory recipe from Dan Pelosi: roasted salmon topped with smashed olives.

The dish relies on just a handful of ingredients—olive oil, salmon, oranges, Castelvetrano olives, parsley, plus salt and pepper—but the result feels vibrant and special. If you can find pre-pitted Castelvetrano olives, they’ll save time. In many stores, however, olives still come with pits, which is where the cherry pitter shines.

And if you’re left with olive pits that still have a bit of flesh clinging to them, here’s a fun no-waste tip: toss them into a cocktail shaker with ice, vodka, dry vermouth, and a splash of olive brine. It’s an easy way to turn scraps into a classic dirty martini while you cook.

Ingredients

• Salmon fillets
• Olive oil
• Castelvetrano olives, pitted
• Oranges (for zest and juice)
• Fresh parsley, finely chopped
• Salt and black pepper

How to Make It

1. Heat the oven: Preheat to 400°F (200°C).
2. Season the salmon: Place salmon fillets on a baking sheet, drizzle generously with olive oil, and season with salt and pepper.
3. Prepare the olives: Pit the olives if needed, then gently smash them so they break open but retain some texture.
4. Add citrus and olives: Zest an orange directly over the salmon, squeeze a bit of juice on top, and scatter the smashed olives evenly over the fillets.
5. Roast: Bake for 12–15 minutes, until the salmon is tender and flakes easily with a fork.
6. Finish and serve: Remove from the oven and sprinkle with fresh parsley just before serving.

This recipe celebrates simplicity—fresh ingredients, minimal prep, and bold flavors. The rich salmon pairs beautifully with the bright citrus and briny olives, creating a dish that feels festive without being complicated.

Whether you’re cooking for guests or making an elevated weeknight dinner, Dan Pelosi’s roasted salmon with olives delivers big flavor with little effort. It’s also a gentle reminder that cooking can be joyful, resourceful, and a little playful—especially when every ingredient gets a chance to shine.