Slow Roasted Salmon with Fennel and Olive Date Salsa

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Slow Roasted Salmon with Fennel and Olive Date Salsa

This Slow Roasted Salmon with Fennel and Olive Date Salsa is an easy, nourishing dinner made with just a handful of ingredients. The salmon is cooked low and slow over shaved fennel until tender and flaking apart, then served over farro with a sweet and briny Castelvetrano olive date salsa.

Prep Time10

Cook Time35

Course: Dinner, Fish, Healthy, Salad

Cuisine: American

Keyword: Fennel, Salmon with farro, Slow Roasted Salmon

Servings: servings

Calories: 385kcal

Ingredients

1 lb raw salmon skin-on
Kosher salt
1 fennel bulb
1 large shallot thinly sliced
2-3 tbsp olive oil divided, plus more as needed
1 tsp Dijon mustard
Freshly ground black pepper
12-15 Castelvetrano olives roughly chopped
2 medjool dates pitted and chopped
Juice from 1/2 large lemon
Arugula and cooked farro for serving

Instructions

Preheat the oven to 275°F and line a sheet pan with parchment paper. Season the salmon generously with kosher salt and set aside while you prepare the remaining ingredients.
Trim the stalks and fronds from the fennel bulb and reserve them for the salsa. Cut out the core then use a mandoline or sharp knife to thinly slice the fennel bulb.
Arrange the sliced fennel and shallot on the prepared sheet pan. Drizzle with the honey and 1 tbsp olive oil, season with salt and toss to coat. Spread into an even layer, then place the salmon on top. Brush the salmon all over with Dijon mustard and season generously with black pepper.
Roast for 30–35 minutes, or until the salmon is just cooked through and flakes easily with a fork.
Meanwhile, make the salsa. Finely chop the reserved fennel stalks and fronds and add them to a bowl with the dates and olives. Drizzle with 1-2 tablespoons olive oil and squeeze in the lemon juice. Season with salt to taste and toss to combine.
Flake apart the salmon from the skin with a fork and serve over cooked farro and arugula with the roasted fennel and olive salsa.

Notes

Semi-pearled farro is best here, I use Bob's Red Mill

Nutrition