In a non stick pan add 1 tablespoon of olive oil and let it heat up. Season salmon fillets with salt and pepper.
Sear the salmon fillets flesh side down for 3 to 5 minutes then flip over and continue cooking until salmon reaches and internal temperature of at least 150F.
Let salmon rest and make oliverde by combining okra, garlic, olives, parsley, olive oil and wine vinegar together in a food processor. Pulse until sauce is just chopped up and a bit chunky but everything is well combined.
Serve oliverde over salmon fillets as needed and refrigerate the leftover for up to one week.
