Roasted Salmon With Purslane, Fennel, And Green Olives

2 faves
More from this source
My Recipes


Add a comment


4 (6 oz. each) fresh or thawed frozen sockeye salmon fillets

1 cup very thinly sliced fennel bulb

About 1/4 cup extra-virgin olive oil



2 cups purslane leaves and tender stems

1/3 cup slivered green olives

1 tablespoon lemon juice

1 teaspoon lemon zest

You might also like

Maple Sriracha Roasted Salmon
One Hungry Mama
Roasted Salmon With Lime And Cilantro
Martha Stewart
Roasted Ginger Salmon With Pomegranate Olive Mi...
Food Republic
Slow Roasted Wild Salmon With Mango-Cucumber Salsa
Pamela Salzman
Slow Roasted Salmon With Coconut Creamed Spinach
No Recipes
Easy Roasted Salmon And Bok Choy
Roasted Stuffed Salmon
Whole Foods Market
Slow Roasted Salmon
The Family Dinner
Slow Roasted Salmon With Peanut Curry Sauce And...
No Recipes
Roasted Curry Salmon With Tomatoes Recipe
Real Simple