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Alaskan Salmon With Fennel, Tomatoes & Olives

Alaskan Salmon With Fennel, Tomatoes & Olives

6 to 8
10 min
20 min

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.