Why It Works

This Salmon with Fennel, Citrus, and Olives is fresh, flavorful, and effortless. The combination of bright citrus, aromatic fennel, and briny olives enhances the salmon’s natural richness, making it a weeknight-friendly recipe that also shines on a dinner table for guests.

Recipe

Ingredients

• 4 salmon fillets (6 oz each)
• 1 small fennel bulb, thinly sliced
• 1 lemon, thinly sliced
• 1/3 cup Castelvetrano, Kalamata, or black olives, lightly crushed
• 1 tablespoon capers
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat the Oven: Set oven to 375°F. Line a baking sheet with parchment paper. Place salmon fillets on the sheet and season with salt and pepper.
2. Prepare Olives: Place olives on a cutting board, lay a flat knife on top, and gently press to crush them slightly.
3. Assemble the Dish: Top each salmon fillet with fennel slices, lemon slices, capers, and crushed olives. Drizzle with olive oil.
4. Bake: Place the baking sheet in the oven and bake for 20 minutes for medium-rare or 25 minutes for medium, until the salmon flakes easily with a fork.
5. Serve: Transfer to plates and enjoy immediately, paired with simple sides like grilled vegetables or rice.

Getting Kids Involved

• Children can help gently crush olives with a flat knife under supervision.
• They can assist in layering lemon slices and fennel on the salmon.
• Kids can drizzle the olive oil over the fillets.
• Let them arrange the fillets on the baking sheet before baking.

Pro Tips, Meal Prep, and Time Savers

• Fresh Ingredients Matter: Fresh salmon, fennel, and lemons elevate the flavor.
• Avoid Overbaking: The salmon should be just cooked through to remain moist.
• Protein Swap: Halibut or cod work beautifully if desired.
• Prep Ahead: Assemble the fillets with toppings on the baking sheet in advance; bake when ready.
• Easy Cleanup: Line the baking sheet with parchment or foil to simplify washing up.

This recipe is a foolproof way to make salmon taste bright, elegant, and perfectly cooked with minimal effort.

Salmon with Fennel, Citrus, and Olives

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Print Recipe

If you’re looking for a fresh, vibrant way to prepare salmon, this Salmon with Fennel, Citrus, and Olives is a must-try. It’s been my go-to salmon recipe for months—simple enough for a busy weeknight, yet elegant enough for entertaining.

Ingredients

Scale 1x2x3x

• 1½ pounds salmon

•  ½ teaspoon kosher salt

•  Freshly ground 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)

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Instructions

• Preheat the oven to 375°F.

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

• Place the olives on a cutting board. Using the flat side of a large knife, gently press down to crush them.

• Top the salmon with the fennel, lemon slices, capers, and crushed olives. Drizzle evenly with olive oil.

• Bake for 20 minutes for medium-rare or 25 minutes for medium, until the salmon flakes easily with a fork.

• Transfer the salmon to a platter and serve with lemon wedges on the side.

• Author: Miks