Salmon with Fennel, Cherry Tomatoes, and Olive-Herb Relish
A vibrant, Mediterranean-inspired salmon dish. Roasted fennel and cherry tomatoes bring natural sweetness and depth, while a lemony olive-herb relish with chia seeds adds bold flavor, healthy fats, and a fiber boost. Perfect for a weeknight dinner with leftovers that reheat well for lunch.
Ingredients
- 12 oz fresh salmon fillet
- 1 large fennel bulb
- 1 cup cherry tomatoes
- 8 kalamata olives
- 4 tablespoons chia seeds
- 1/4 cup chopped fresh parsley
- 1 lemon
- 1 small garlic clove or 1/4 teaspoon garlic powder
- 4 tablespoons olive oil
- salt to taste
- black pepper to taste
- optional: pinch of sumac or dried oregano
Instructions
- Preheat the oven to 375°F (190°C).
- Trim and slice the fennel bulb into 1/4-inch slices.
- In a bowl, toss fennel and cherry tomatoes with 1 1/2 tablespoons olive oil, salt, pepper, and optional sumac or oregano.
- Spread fennel and tomatoes on a baking sheet or baking dish and roast for 10 minutes.
- While vegetables roast, pat salmon dry and season with salt, pepper, and optional lemon zest. Drizzle with 1/2 tablespoon olive oil.
- After 10 minutes, nestle salmon into the pan with the fennel and tomatoes. Return to oven and roast for 12 to 15 minutes, or until salmon is just cooked through.
- Meanwhile, make the olive-herb relish: Chop olives and combine with parsley, zest and juice of half the lemon, minced garlic or garlic powder, 2 tablespoons olive oil, chia seeds, and a pinch of salt and pepper. Stir well and let sit to thicken.
- Plate each serving with roasted fennel, tomatoes, and a salmon portion. Spoon olive-herb-chia relish on top and garnish with extra parsley or fennel fronds if desired.
Notes
- Chia seeds provide a fiber boost and help thicken the relish. Add a little water if needed to loosen it.
- Leftovers keep well for 1 to 2 days in the fridge. Serve warm or cold.
| Nutrient | Amount (per serving) |
| Calories | ~450 |
| Protein | ~28 g |
| Carbs | ~17 g total, ~7 g net* |
| Fiber | ~10 g |
| Fat | ~26-30 g |