Pan-seared salmon with fennel, capers, and olives

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pan-seared salmon with fennel, capers, and olives

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 540 Calories/Serving

15 – 25 Minutes

Bold and briny capers and Kalamata olives give this simple salmon dish true Mediterranean flavor. Turkish Marash chile flakes deliver gentle heat, but leave them out if you’re not a fan of spicy food.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 1 fennel bulb
  • 1½ tablespoons capers
  • ½ cup diced tomatoes
  • 1 cup vegetable broth
  • 1 tablespoon pure maple syrup
  • ½ teaspoon dried oregano
  • ¼ teaspoon Marash chile flakes (optional)
  • ¼ cup Kalamata olives
  • Two 6-ounce skin-on wild Yukon River salmon fillets
  • Fresh flat-leaf parsley

Nutrition per serving

Calories: 540, Protein: 40 g, Total Fat: 34 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 5 g, Cholesterol: 100 mg, Carbohydrates: 17 g, Fiber: 3 g, Added Sugar (Maple Syrup): 6 g, Sodium: 1100 mg
Contains: fish


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the fennel and capers

  • Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ¼-inch-thick slices.
  • Rinse the capers.


Cook the fennel and sauce

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the fennel, season with salt and pepper, and cook, turning once, until tender and lightly browned, 4 to 5 minutes per side.
Add the tomatoes, vegetable broth, maple syrup, oregano, and as much Marash chile as you like and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce has thickened, 4 to 6 minutes. Stir in the capers and olives and cook until warmed through, 1 to 2 minutes.
While the fennel and sauce cook, prepare the salmon.


Prep and cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.
While the salmon cooks, prepare the parsley.


Chop the parsley; finish the sauce

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Remove the sauce from the heat, stir in the parsley and oregano, and season to taste with salt and pepper.



Transfer the fennel and sauce to individual plates. Top with the salmon and serve.

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