3 Pounds Fresh Alaskan Sockeye Salmon Fillets, with skin on
2 Pints Grape Tomatoes
2 Bulbs Fresh Fennel, sliced thin
1 Cup Thinly Sliced Red Onion
1 Cup Pitted Oil Cured Olives, cut in half
4 Cloves of Garlic, sliced
¼ Cup Olive Oil
½ Cup Basil Leaves
4 Sprigs Fresh Thyme
Preheat oven to 350 Degrees
1. Portion Alaskan Sockeye salmon fillets into 6-8 equal portions, season with salt and pepper.
2. Heat a large sauté pan, adding in olive oil and sauté fennel, red onions and grape tomatoes, seasoned with half of basil leaves and fresh thyme sprigs, salt and pepper. Sauté for 5 minutes add in olives and sliced garlic seasoning with salt and pepper.
3. Pre heat a large sauté pan and drizzle Alaskan Sockeye salmon fillets with a little olive oil and place skin side down to caramelize skin for approx 3-5 minutes and transfer to a foil lined sheet pan skin side up and roast for 5-7 minutes in pre heated oven or until an internal temperature reaches 150 degrees.
4. Place sauté fennel mixture on a platter and top with roasted Alaskan Sockeye salmon fillets. Garnish with the balance of basil leaves.