Description
This slow baked salmon with fresh oregano and olive tapenade is a mostly hands off dinner that’s packed with flavor.
Ingredients
Units
Scale
For the salmon:
- 1 bulb fennel, cored and thinly sliced (some fronds reserved for garnish)
- 1/3 cup extra virgin olive oil (divided)
- 2 tsps fresh oregano, chopped (divided)
- 1 1/2 lbs salmon filet, centre cut, skin removed
- 1/4 tsp sumac
- 1/2 lemon, thinly sliced
- kosher salt and pepper (to taste)
For the olive topping:
- 1/4 cup extra virgin olive oil
- 1 shallot, finely chopped (small)
- 1/2 serrano pepper, finely chopped
- 1/2 cup walnuts, chopped
- 2 stalks green onion, chopped green parts only
- juice from 1/2 lemon (about 1 1/2 tbsps)
- 2 tsps white wine vinegar
- 3/4 cup Castelvetrano olives, pitted and roughly chopped
- kosher salt, to taste
Instructions
For the salmon:
- Preheat the oven to 300ºF.
- Add the sliced fennel to a large baking dish and drizzle with about 1 tbsp of the oil, half of the oregano and season with salt and pepper.
- Place the salmon on top and pour on the remaining oil and let it drip down to the fennel. Season with salt and pepper and then sprinkle on the sumac and the remaining oregano. Add the lemon slices around the salmon.
- Transfer to the oven and bake for 30 to 35 minutes, until just cooked through.
For the olive topping:
- While the salmon is baking, make the topper.
- Heat a medium sized saucepan over medium-low heat. Once hot, pour in the oil. Add the shallot, serrano, walnuts and green onion. Cook until everything is toasted, about five minutes, watching closely so nothing burns.
- Transfer the mixture to a bowl and add in the lemon juice, vinegar and olives. Toss to combine and season with a small pinch of salt if needed.
To assemble:
- Transfer the cooked fennel and salmon to a serving dish (or just use the baking dish it cooked in) and top with some of the olive mixture.
- Garnish with the fennel fronds. Serve with more of the olive topping on the side. Enjoy!
Notes
Store leftovers in a sealed container in the fridge for up to two days.
Prep the olive tapenade mixture ahead and store in the fridge. Let it sit at room temperature for 30 minutes before serving so the olive oil can soften.