Ingredients
Salmon
- 3 pounds wild-caught salmon fillet
- 1 ½ tablespoons minced preserved lemon, divided
- 6 large garlic cloves, microplaned
- ¼ cup finely chopped fresh dill
- 1 teaspoon sumac
- 2 teaspoons poppy seeds
- ½ teaspoon sea salt
- ¼ cup olive oil, divided
- 2 medium fennel bulbs, divided
Tomato Fennel Salsa
- 2 cups halved cherry tomatoes
- ¼ cup thinly sliced red onion
- 1 small serrano or jalapeño pepper
- ½ teaspoon salt
- Remaining fennel from above
Method
Step 1
Allow the salmon to come to room temperature before baking. Begin with the other preparations in the meantime. Preheat the oven to 425°F. Line baking sheet with parchment paper.
Step 2
Combine 1 tablespoon preserved lemon with garlic, dill, sumac, poppy seeds, and sea salt, along with 3 tablespoons of olive oil, and mix well.
Step 3
Pat the salmon dry, and top it with the seasoned olive oil.
Step 4
Thinly slice the fennel bulbs using a mandoline or a sharp knife. Spread ⅔ of the sliced fennel around the fish and bake for 12-15 minutes, depending on the thickness of the fish, reserving the remaining fennel for salsa.
Step 5
While the fish is in the oven, make the Tomato Fennel Salsa. Combine the cherry tomatoes, red onion, pepper, salt, and remaining fennel in a large mixing bowl along with the remaining ½ tablespoon preserved lemon and 1 tablespoon olive oil. Toss to incorporate.
Step 6
Once the fish is ready, remove it from the oven and spread salsa over top to serve.
Nutritional analysis per serving: Calories: 339, Total Fat: 13g, Saturated Fat: 1g, Cholesterol: 100mg, Fiber: 4g, Protein: 49g, Carbohydrates: 12g, Sodium: 898mg,, Sugars: 6g, Net Carbs: 8g
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