This is a stunning dish with tender olive oil poached salmon topped with a bright fennel and herb salad.
Ingredients
- 1 pound salmon filet
- 1/2 cup Mediterranean Medley Olive Oil
- 1 lemon, thinly sliced
- 1 bulb of fennel, thinly sliced
- 1 cup parsley, chopped
- 2 tablespoons Meyer Lemon Olive Oil
- 1 tablespoon Champagne Wine Vinegar
- 1 cup castelvetrano olives, chopped
- 2 tablespoons capers
- 2 teaspoons salt
Instructions
- Heat the oven to 275 degrees. Place the salmon in a small baking dish and season with 1 teaspoon of salt. Pour the Mediterranean Medley olive oil over the salmon and top with lemon slices. Bake for 30 minutes until just cooked through.
- While the salmon cooks, make the salad by adding the fennel, parsley, capers and olives to a small bowl. Toss with the lemon olive oil, champagne vinegar, and salt.
- When the salmon is cooked, carefully break into pieces with a spoon and place on a serving platter. Top with the fennel salad and enjoy!
Serves 2-4
Takes 45 minutes
