Salmon with Fennel, Citrus and Olives (4-6 servings)

Prep Time: 10 mins Cook Time: 20 mins

egg free

nut free

dairy free

gluten free


  • 1 1/2 pound piece of salmon
  • 1/2 teaspoon salt
  • pepper, to taste
  • 1 cup castelvatrrano or black olives, pitted
  • 1 small fennel bulb, thinly sliced
  • 1 lemon, thinly sliced
  • 3 tablespoons capers
  • 1 tablespoon olive oil
  • 1 lemon, quartered (for serving)


1. Preheat oven to 375 degrees. 

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

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

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

5. Bake salmon for 20 minutes if medium rare is desired or 25 minutes for medium. 

6. Transfer salmon to a platter and serve.