Seared Salmon with Mediterranean Fusion Topping

Serves 4 to 6

When Ann served a similar version of this dish to guests they said it was so delicious she should bottle the topping and sell it. So simple yet so flavorful, this is the dish that gave Pantala wings.


  • 1 1/2 pounds salmon fillets, thawed if frozen

  • Salt and pepper to taste

  • 2 tablespoons extra virgin olive oil

  • 1 jar (6.8 oz) Pantala Mediterranean Fusion topping with feta, at room temperature

  • Chopped fresh basil leaves or thyme, optional


  • Step 1:

    Remove any pin bones and the skin (if desired) from the salmon fillets. Season both sides of the fillets with salt and pepper.

  • Step 2:

    Heat the olive oil in a skillet over medium/high heat. When hot, place the fillets in the skillet flesh side down (skin side up). Cook undisturbed on one side until lightly browned and crisp, about 4 minutes. Turn the fillets over, reduce the heat to medium/low and cook for 4 or 5 minutes more, or until the fillets reach your desired doneness.

  • Step 3:

    Serve each fillet with a dollop (2 tablespoons or so) of Pantala Mediterranean Fusion topping. Garnish with chopped basil leaves or fresh thyme, if you like.