May 22, 2023
This is an easy and flavorful entree, and so healthy too. Phileos Extra Virgin Olive Oil is rich in monounsaturated fats, and salmon delivers Omega-3 fatty acids. A win-win!
INGREDIENTS:
- 1 skinless side of salmon, 2 to 2 1/2 pounds
- Phileos Premium Extra Virgin Olive Oil
- Coarse salt (kosher or Greek sea salt) and freshly ground black pepper
- 1 teaspoon whole fennel seeds
- 1 teaspoon whole cumins
- 1 lemon
- 1/2 loosely packed cup of roughly chopped dill fronds
- 1/2 cup chopped walnuts
PREPARATION:
Serves 4 to 6
Step 1: Heat the oven to 325 degrees Fahrenheit. Place the salmon in a shallow baking dish that fits it with at least i inch around all sides. Coat the salmon fillet (top and bottom) with Phileos Extra Virgin Olive Oil, then season with salt and pepper.
Step 2: Bake until the salmon is opaque on the outside and an instant-read thermometer inserted into the thickest part of the fillet that reads 130 degrees Fahrenheit for medium, 30 to 45 minutes, depending on the thickness of the fillet.
Step 3: Meanwhile, make the salsa verde. Toast the fennel and cumin seeds in a small dry skillet over medium heat until fragrant. Transfer to a mortar and crush to a rough powder (or crush the seeds with a heavy skillet on your cutting board). Finely grate the zest from the lemon into a bowl then halve and juice the lemon into the same bowl. Stir in the crushed spices, 2 tablespoons of Phileos olive oil, and the dill and the walnuts. Season the salsa verde with salt and pepper.
Step 4: Remove the salmon farm the oven and spoon the salsa verde all over the top pf the salmon. Let the fillet rest for 5 minutes, then serve family-style straight from the baking dish.
Enjoy!