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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.
Ingredients
Salmon
- 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
Directions
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.
Enjoy!!
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