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Baked salmon topped with lemon, fennel and olives

Salmon with Fennel, Citrus, and Olives

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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.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Scale

  • 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)

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
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Cuisine: Mediterranean

Find it online: https://onepotato.com/salmon-with-fennel-citrus-and-olives/

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