Pan-seared salmon with fennel, capers, and olives
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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.
- 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
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
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.
While the salmon cooks, prepare the parsley.
Chop the parsley; finish the sauce
- Strip the parsley leaves from the stems; coarsely chop the leaves.
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