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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.

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.

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

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One Potato is a community and newsletter written by real people who are parents, having real conversations about our families, cooking traditions, and cultures. We are passionate about raising healthy and happy kids while navigating the challenges of picky eaters, dietary restrictions, busy schedules, and daily life.

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