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
- Preheat oven to 425°F.
- 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.
- 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.
- Bake for approximately 15-20 minutes, or until the ﬁsh ﬂakes easily with a fork.
- 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
Total Sugar: 0g (Added Sugar: 0g)