Every Sunday, our first order of business at the farmers' market is to go see Marilyn and Eileen, known to us (and pretty much everyone else who loves them) as the "fish ladies". The fish ladies seem to sell every variety of the freshest seafood under the sun, and while we always try to sample a wide array of the fish they bring, from jumbo shrimp to calamari to red snapper, our most frequent pick is their exquisite wild salmon.
I vary the preparation of my salmon from time to time, but this one is by far the most popular with my kids. It features tons of olives (Chloe's favorite) and a yogurt dip on the side which Kenya has been known to drink straight from the bowl.
This recipe may look like a very adult way to prepare this omega-3 packed fish, but it's actually quite simple and packed with flavors that will appeal to everyone in your house.
Roast Mediterranean Salmon (Serves 4)
- 1 1/2 pounds Salmon Fillets
- 1 Tbsp Olive Oil
- 1/4 Tsp Kosher Salt
- 1/4 Cup Kalamata Olives, sliced
- 1/2 Cup fennel bulb, thinly sliced
- 2 Tbsp Fresh Dill, chopped
- 1 Small Onion, thinly sliced
- 1 Lemon, thinly sliced
- Lemon and Dill Dipping Sauce (makes 1/2 cup): greek yogurt
- 1/2 cup plain greek yogurt
- juice of 1/2 lemon
- 2 teaspoons fresh dill
- pinch Salt
Preparation1. Preheat oven to 400 F.
2. Place salmon skin-side down on a greased, foil lined baking sheet.
3. Brush each salmon fillet with olive oil and evenly top with the salt, olives, fennel, dill, onion and lemon slices.
4. Roast for 15 minutes.
5. Serve with sauce.
Lemon and Dill Dipping Sauce:
1. Place all the ingredients in a bowl and stir to combine.