This salmon dish is full of flavor and sure to become a go-to. Slathered with a white wine, lemon and fennel sauce and charred tomatoes, the salmon is moist and tender. The kalamata olive, feta and parsley topping brings a delicious salty element to finish each bite. Try serving with a great alternative to mashed potatoes, creamy cauliflower puree.
1 ¼ – 1 ½ pounds salmon, skin removed
2 roma tomatoes, sliced
1 fennel bulb, finely sliced
1 shallot, sliced
2 cloves garlic, finely minced
1 cup dry white wine
Juice of 2 lemons
2 Tbsp olive oil
1/3 cup kalamata olives, halved
1/3 cup feta cheese crumbles finely
1 Tbsp flat leaf parsley, finely chopped
½ tsp salt
¼ tsp pepper
1. Heat oven to 325 degrees
2. Lay salmon in a 9×11 baking dish
3. Heat olive oil in a large skillet over medium heat. Add fennel, shallot, salt and pepper and sauté for 5 minutes. Add garlic and sauté another minute.
4. Add the white wine and lemon to the pan and sauté for another 5 min, scraping the bits from the bottom of the pan.
5. Pour this mixture over the salmon.
6. Lay tomato slices over the salmon.
7. Cover with foil and bake for 20 min.
8. Turn oven to HI Broil, uncover and broil for 5-6 minutes to get a slight char on the tomatoes.
9. While the salmon is baking, toss together the olives feta, and parsley. Serve this over the top of the salmon once it has finished baking.
Recommended to serve with:
1 large baking potato, peeled and cubed
1 head cauliflower, florets removed
1/3 cup light sour cream or cream cheese
1 Tbsp olive oil
salt and pepper, to taste
1. Add potatoes and cauliflower to a large stock-pot and fill with water until just covered.
2. Bring to a boil. Lower to a slow rolling boil for 20-25 minutes until veggies soften.
3. Strain thoroughly, pushing the water out of the veggies with a paper towel.
4. Return to the pot and mash with sour cream or cream cheese, olive oil and salt and pepper.
NOTE: For a smooth mash, use a food processor.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.