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Salmon with Fennel, Olives and Dill

Salmon with Fennel, Olives and Dill

Do you know how I got this picture?

I waited until my mother had bought a gorgeous salmon fillet, chopped the fennel and dill, assembled the entire pan, and then I hijacked it.

No joke.  I actually grabbed the salmon and ran (ok, walked, very carefully) over to some natural light and, of course, brought along my camera.  And ten minutes later, when I’d snapped 30 or 40 pictures, my conscience got to me, and I sheepishly returned the salmon to its rightful place on the kitchen counter.

And, having confessed that story, I should also note that this beautiful, elegant recipe is not even mine — it’s my mother’s.  And it shows that you don’t have to spend all day or bother with complicated, fussy techniques to make something stunning to serve for a dinner party.  In fact, maybe even a Valentine’s day dinner?  You could scale down the recipe easily for an intimate party for two.

This recipe looks great, it tastes even better, and it’s fresh, healthy and good for you.  Can you ask for anything more?

Salmon with Fennel, Olives and Dill

Salmon with Fennel, Olives and Dill

3 pound salmon fillet
1 bulb fennel, chopped
1/3 cup mixed olives
1/4 cup chopped dill
1/3 cup olive oil
2 tbsp lemon juice
2 tbsp capers
Ground pepper


Preheat the oven to 375 degrees.

Line a roasting pan or baking sheet with tin foil.  Place the salmon fillet, skin-side down, on the foil.  Spread the chopped fennel and olives over the fillet, and top with capers, chopped dill, salt and pepper.  Pour olive oil and lemon juice over the entire fish generously.

Bake for approximately 35 minutes or until fish flakes easily with a fork.

Serves 6.

Salmon with Fennel, Olives and Dill