Alaskan Salmon With Fennel, Tomatoes & Olives
3 pounds fresh Alaskan Sockeye salmon fillets, with skin on
2 pints grape tomatoes
2 pounds fresh fennel, sliced thin
1 cup red onion, thinly sliced
1 cup pitted oil cured olives, cut in half
4 cloves of garlic, sliced
1/4 cup extra virgin olive oil
1/2 cup basil leaves
4 sprigs fresh thyme
Salt and pepper
Preheat oven to 350°F.
Portion Alaskan Sockeye salmon fillets into 6-8 equal portions, season with salt and pepper. Heat a large saute pan, adding in olive oil and saute fennel, red onions and grape tomatoes, seasoned with half of basil leaves and fresh thyme sprigs, salt and pepper. Saute for 5 minutes, then add in olives and sliced garlic, seasoning with salt and pepper.
Next, preheat a large saute pan and drizzle Alaskan Sockeye salmon fillets with a little olive oil. Place salmon skin side down in pan to caramelize for 3-5 minutes, then transfer to a foil lined baking sheet pan skin side up and roast for 5-7 minutes in preheated oven, until an internal temperature reaches 150°F.
Place sauteed fennel mixture on a platter and top with roasted salmon fillets. Garnish with basil leaves and serve warm or at room temperature.