Welcome in spring with this simple, flavorful salmon dinner.
"Filets of salmon are seasoned with fennel seeds and sumac and then baked in a generous pool of ALIVE olive oil until tender. It gets topped with a bright green English pea and herb salad with a splash of PARASOL champagne vinegar, so zesty! A perfect done-in-30-minutes lunch or dinner option that’s delicious any day of the week." - Noreen Wasti
Place the salmon skin side down in a baking dish. Season generously with salt & black pepper, fennel seeds, and sumac.
Pour the olive oil over the salmon until it’s mostly submerged and covered.
Add the garlic head halves into the oil and lay the lemon slices on top of the salmon.
Transfer to the oven and bake until the salmon is just cooked through, about 15-20 minutes depending on the thickness of the salmon. Do not overcook.
While the salmon is cooking, prepare the pea & herb salad. Have a bowl of ice water ready.
Blanch the peas in boiling water for 1-2 minutes until they float to the top.
Drain the peas and immediately transfer them to the ice water to cool for 2 minutes. Drain again and set aside.
In a medium-size bowl, add the peas, parsley, dill, and mint.
Add the PARASOL champagne vinegar and season well with flaky salt and black pepper. Toss to combine.
Transfer the salmon with the lemon slices to a serving platter. Discard the garlic or save for another usage.
Flake the salmon apart in big chunks using a tablespoon. Top with the pea & herb salad and a drizzle of reserved olive oil from the baking dish. Finish with a sprinkle of sumac. Enjoy warm or at room temperature.
Wild salmon is less fatty and thinner than farmed salon so it will require a shorter cooking time, be aware of this while baking.