Keto Tilapia with Green Olive Salsa

Nutty green olives, tangy lemons, fresh cilantro, parsley and oregano make a zingy chimichurri-inspired salsa, a perfect topper for tilapia.


  • 2 tsp. seasoning salt
  • 1 clove garlic, very finely chopped
  • 1/2 tsp. paprika
  • 1/2 tsp. fresh-cracked pepper
  • 3 Tbsp. olive oil
  • 6 tilapia filets
  • 1/4 cup yellow onion, diced
  • 1/2 cup Italian parsley
  • 1/2 cup cilantro
  • 1 Tbsp. loosely packed fresh oregano
  • Juice and zest of 1 lemon
  • Juice and zest of 1 orange
  • 1/2 tsp. pure maple syrup or honey
  • 1 (6 oz.) can Lindsay Crafted Green Ripe Olives
  • 2 green onions, very finely sliced
  • Salt to taste
  • Pinch red pepper flakes (optional)


  1. In a small bowl, whisk together seasoning salt, garlic, paprika and pepper. Sprinkle evenly over tilapia filets.
  2. Heat a large skillet over medium-high heat. Add olive oil.
  3. Add tilapia to skillet, cook 2 to 3 minutes or until light golden brown. Flip with a fish spatula, cook on second side until fish is cooked through. Transfer to a serving platter.
  4. In a food processor, add onion, parsley, cilantro, oregano, lemon and orange juice and maple syrup.
  5. Pulse several times until finely chopped. Add Lindsay Crafted Green Ripe olives, pulse quickly until coarsely chopped. Stir in green onions and lemon and orange zest. Salt to taste.
  6. Top tilapia with green olive salsa and enjoy!

Crafted Green Ripe Pitted Olives

The smooth and buttery taste profile matched with a firm, meaty texture makes Lindsay Crafted Green Ripe Pitted Olives a perfect standalone snack, or the perfect addition to your favorite dishes and cocktails.

Free of artificial colors and flavors, and non-GMO certified, Lindsay Crafted Green Ripe Pitted Olives are made with just three simple ingredients: olives, sea salt, water.