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Salmon with Fennel, Citrus and Olives
If you're looking for a fresh and delicious way to prepare salmon, you need to make this Salmon with Fennel, Citrus and Olives ASAP. It's been my go-to salmon recipe for months now.
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Course:
Dinner
Servings:
4
people
Author:
Catherine McCord
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Equipment
Sheet Pan
Ingredients
1x
2x
3x
▢
1 1/2
pound
piece of salmon
▢
1/2
teaspoon
salt
▢
pepper, to taste
▢
1
cup
Castelvetrano, Kalamata 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)
Instructions
Preheat oven to 375 degrees.
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 if medium rare is desired or 25 minutes for medium.
Transfer salmon to a platter and serve.
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