ROASTED SALMON WITH LEMONS, PRUNES, AND OLIVES

ROASTED SALMON WITH LEMONS

 

Ingredients

For the salmon:

2-pound wild salmon or steelhead trout fillet

1 tablespoon olive oil

1 clove garlic, minced

2 tablespoons lemon juice

Kosher salt and ground black pepper

2 lemons, thinly sliced, seeds removed

For the topping:

3/4 cup prunes, pitted and halved

3/4 cup briny, green olives, pitted, lightly chopped or left whole, as desired

2 tablespoons capers

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh dill

Juice and zest of 1 lemon

1 tablespoon olive oil

Kosher salt and ground black pepper

 

Directions

Heat the oven to 450 F. Line a rimmed baking sheet with kitchen parchment.

Set the salmon on the prepared baking sheet.

In a small bowl, mix together the oil, garlic, lemon juice and a hefty pinch each of salt and pepper. Spread the seasoned oil over the fish, then arrange the lemon slices over it. Bake until cooked through, but the flesh is still a little translucent, about 10 minutes.

Meanwhile, set the prunes in a medium bowl. Pour 1/2 cup of boiling water over them and set aside to soften for several minutes.

In a second medium bowl, mix together the olives, capers, parsley, dill, lemon juice and zest, and the olive oil. Drain the prunes, then add those. Mix well, then season with salt and pepper. As soon as the salmon comes out of the oven, carefully transfer it to a serving platter and spoon the prune mixture over it.

 

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