Name: Salmon with Fennel, Citrus and Olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds pieces salmon; 0.5 tsp salt; pepper; 1 cup Castelvetrano, Kalamata or black olives; 1 small bulb fennel; 1 lemon; 3 tablespoons capers; 1 tbsp olive oil; 1 lemon

Salmon with Fennel, Citrus and Olives cover

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Salmon with Fennel, Citrus and Olives

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Ingredients

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Instructions

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Instructions

Preheat oven to 375°F.

Place the salmon on a parchment lined baking sheet and season with salt and pepper.

Place olives on a cutting board, place a large flat knife on tops and use your hand to smash down to crush them.

Top salmon with fennel, sliced lemons, capers, olives and drizzle with olive oil.

Bake salmon for 20 minutes for medium rare or 25 minutes for medium.

Transfer salmon to a platter and serve.

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Tips & Tricks (5)

Slice Fennel Thin for Even Cooking 🔪
Cut fennel into uniform 1/4-inch slices so it roasts evenly and becomes tender without drying out the salmon during baking.
Pat Salmon Dry Before Cooking 💧
Remove moisture from the salmon skin with paper towels to prevent steaming and allow the surface to cook properly while keeping the interior moist and tender.
Toast Capers for Concentrated Flavor 🔥
Quickly warm your capers in a dry pan before adding to enhance their briny, complex flavor and prevent them from becoming mushy during oven cooking.
Use Castelvetrano Olives for Buttery Richness 🫒
Reserve premium Castelvetrano olives for the finished dish to add a delicate, buttery flavor that won't overpower the salmon, saving kalamata for heartier preparations.
Zest Lemon Before Slicing 🍋
Grate lemon zest onto the finished dish just before serving to capture bright, volatile oils that provide maximum citrus flavor without the bitterness of cooked pith.