Mediterranean Citrus Roasted Salmon With Olive Relish
Mediterranean Citrus Roasted Salmon with Olive Relish is bright, packed with flavor and done in just 30-minutes! Topped with fennel, garlic and shallots and a citrus olive relish. Great for weeknight dinners as well as entertaining a crowd.
Servings: 6 servings
Calories: 656kcal
Equipment
Ingredients
Salmon
- 3 lbs side of salmon wild Atlantic, trimmed, skin off
- 4 oz shallots fine dice
- 6 cloves garlic minced
- 1 bulb fennel shaved thin
- 1 teaspoon kosher salt Diamond Crystal
- ½ teaspoon black pepper coarse ground
- 2 tablespoon olive oil
- 1½ lbs fingerling potatoes optional
- 1½ teaspoon kosher salt Diamond Crystal (only needed if roasting fingerlings)
Olive Relish
- 4½ oz green olives pitted
- 4 oz castelvetrano olives pitted
- 4 oz kalamata olives pitted
- 1 clove garlic smashed
- 1 oz capers
- 2 tablespoon lemon juice fresh
- zest of 1 lemon
- 1 tablespoon orange juice fresh
- 1 tablespoon white wine vinegar
- 1 tbsp fresh thyme stemmed
- 2 tablespoon fresh dill rough chop
- 1 cup fresh parsley rough chop
- ¼ cup olive oil extra virgin
- 1 pinch kosher salt Diamond Crystal
- 1 pinch black pepper coarse ground
Instructions
Salmon
- Preheat oven to 425°F, place fingerling potatoes into a medium sized pot of salted water over medium-high heat, then trim belly and skin off salmon
- Boil potatoes 10 minutes until fork tender, drain and set aside
- Sprinkle salmon with salt and pepper
- Mix shallot, garlic, fennel, salt, pepper, and olive oil in a bowl then top the salmon with the mixture, reserving a small amount (¼ cup) to add to potatoes, if you choose to roast fingerling potatoes. Roast salmon 15-17 minutes until salmon is 125°F in the center. Allow to rest 5 minutes before topping with olive relish and serving
- Toss fingerling potatoes in remaining fennel mixture along with a drizzle of olive oil, 1 ½ teaspoon of kosher salt and a pinch of pepper. Transfer potatoes to a parchment lined sheet tray and roast 25 minutes.
Olive Relish
- Add all olive relish ingredients to a food processor then blend on low until combined, about 5 seconds
- Top salmon with olive relish, cut into desired portion sizes and serve hot alongside fingerling potatoes
Notes
Skin can be left on or off of salmon, depending on preference.
Roasting fingerling potatoes along with salmon is optional. If not roasting potatoes, use the entire fennel mixture on the salmon.
Pull salmon from the oven at 120°F and allow it to rest 10 minutes. This will bring it up to 125°F for the perfect buttery texture.
Smash garlic cloves before mincing and before adding to the food processor. This helps speed up the process. Do this by laying each clove on a cutting board then laying the flat side of your chef knife on top of the clove and giving it a good whack with the palm of your non-dominate hand, while you hold the knife handle with your dominate hand.
Each side of salmon with have slightly different size and shape. Temp your salmon after about 10 minutes - you don't want to overcook.
Nutrition
Calories: 656kcal | Carbohydrates: 31g | Protein: 50g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Cholesterol: 125mg | Sodium: 2164mg | Potassium: 1932mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1300IU | Vitamin C: 48mg | Calcium: 127mg | Iron: 5mg
