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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, Dairy-Free, Gluten-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)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

5

Serve

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