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Active time
5 minutes
Total time
25 minutes
4 servings
Serving Size
1/4 recipe

1 lemon

1 tablespoon extra virgin olive oil

1 pound farmed salmon

¾ teaspoon red pepper flakes

¼ teaspoon fennel seeds

½ teaspoon salt

¼ cup pitted olives

Optional for garnish: fresh herbs, such as basil or parsley

  1. Preheat oven to 425°F.
  2. Zest the lemon and then juice it. Reserve the zest and half of the juice for another recipe, such as the Orecchiette with Chickpeas and Greens.
  3. Lightly coat a baking sheet with olive oil, then place the salmon on the baking sheet skin side up (to coat the top with olive oil) then flip it over so that the skin side is facing down. Season the salmon the red pepper flakes, fennel seeds and salt, then drizzle half of the lemon juice (about 2 tablespoons) on top. Scatter the olives on the baking sheet around the fish.
  4. Bake for approximately 15-20 minutes, or until the fish flakes easily with a fork.
  5. Garnish with fresh herbs before serving, if desired.

An Oldways recipe and photo, created in partnership with the Global Salmon Initiative


Total Fat: 20g
Saturated Fat: 4g
Sodium: 420mg
Carbohydrate: 2g
Fiber: 0g
Total Sugar: 0g (Added Sugar: 0g)
Protein: 23g

Yield: 4 servings

Serving Size: 1/4 recipe

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