Roasted Salmon With Purslane, Fennel, And Green Olives

1. 1

   Preheat oven to 200u00b0 and put a roasting pan half full of water on the bottom rack. Oil a rimmed baking tray and arrange salmon on one side. Pile fennel on other side and drizzle both with olive oil, then sprinkle both with salt and pepper. Toss fennel a little to coat and spread out in pan.

2. 2

   Roast salmon until just firm to the touch, about 30 minutes; let cool. Remove salmon skin and break each fillet into 3 or 4 chunks.

3. 3

   Put fennel in a medium bowl and mix with purslane, olives, and lemon juice and zest.

4. 4

   Arrange salmon on plates with salad and drizzle with a little more oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.