Header block
add block
Block 3
Row 1
2 Minutes Read

Sheet Pan Salmon Filet

Salmon is one the richest sources of beneficial omega-3 fatty acids, which is a vital ingredient for optimal brain function, vision, and balancing the body’s inflammatory burden.



  • 3 pounds wild-caught salmon filet
  • 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


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.
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.
3. ⁠Pat the salmon dry, and top it with the seasoned olive oil.
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.
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.
6. ⁠Once the fish is ready, remove it from the oven and spread salsa over top to serve.



Write A Comment

Related Posts All Posts
add Row
add block