Saumon au fenouil, aux agrumes et aux olives

Ingrédients

• 1 1/2 pound piece of salmon
• 1/2 teaspoon salt
• pepper, to taste
• 1 cup Castelvetrano, Kalamata or black olives, pitted
• 1 small fennel bulb, thinly sliced
• 1 lemon, thinly sliced
• 3 tablespoons capers
• 1 tablespoon olive oil
• 1 lemon, quartered (for serving)

Préparation

1. 1

   Preheat oven to 375°F.

2. 2

   Place the salmon on a parchment lined baking sheet and season with salt and pepper.

3. 3

   Place olives on a cutting board, place a large flat knife on tops and use your hand to smash down to crush them.

4. 4

   Top salmon with fennel, sliced lemons, capers, olives and drizzle with olive oil.

5. 5

   Bake salmon for 20 minutes for medium rare or 25 minutes for medium.

6. 6

   Transfer salmon to a platter and serve.