Baked Salmon with Fennel, Potato, and Olives

The richness of salmon pairs wonderfully with the salty zing of olives. It's wonderful to have a recipe that's so tasty and healthy, yet such a breeze to assemble. The most important trick is to ensure that the potatoes are sliced paper-thin so that they cook through at the same rate as the salmon. Recipe provided by Guest Adventurer Bron Marshall.

15 minutes prep
20 minutes cook
4 servings

Ingredients

4 (6 oz.) fresh salmon filets
3 to 4 medium white potatoes
1 large or 2 small fennel bulbs
2 tablespoons olive oil
1/2 cup Lindsay® Kalamata olives
Sprig of fresh thyme
Sea salt and black pepper

Cooking Directions

Preheat the oven to 350°F.
Scrub and rinse the potatoes and fennel well, then slice the potatoes and fennel paper thin using a sharp knife or mandoline.
Line a large rimmed baking dish or cookie sheet with parchment paper and scatter on the potatoes and fennel; drizzle on the olive oil.
Top with the salmon and sprinkle with the olives, thyme, salt, and pepper.
Bake for 15 to 20 minutes, or until the potatoes are tender, golden, and cooked through.