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 [close type="rte"] [open type="ingredients"] [ingredient product="false" text="1 lb salmon filet(s)"] [ingredient product="false" text="1/2 tsp fennel seeds"] [ingredient product="false" text="1/2 tsp sumac"] [ingredient product="true" handle="alive" title="Brightland ALIVE olive oil" text="1 cup PRODUCT, more or less as needed to cover the salmon"] [ingredient product="false" text="1 head of garlic, halved & skins intact"] [ingredient product="false" text="1 lemon, sliced in thin rounds"] [ingredient product="false" text="1 cup shelled English peas"] [ingredient product="false" text="handful fresh parsley, dill, and mint leaves"] [ingredient product="false" text="flaky salt and black pepper, to taste"] [ingredient product="true" handle="parasol" title="Brightland PARASOL champagne vinegar" text"2 Tbsp PRODUCT"] [close type="ingredients"] [open type="images" count="2"] 
[close type="images"] [open type="instructions"] [instruction step="1" text="Preheat the oven to 275F."] [instruction step="2" text="Place the salmon skin side down in a baking dish. Season generously with salt & black pepper, fennel seeds, and sumac."] [instruction step="3" text="Pour the olive oil over the salmon until it’s mostly submerged and covered."] [instruction step="4" text="Add the garlic head halves into the oil and lay the lemon slices on top of the salmon."] [instruction step="5" text="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."] [instruction step="6" text="While the salmon is cooking, prepare the pea & herb salad. Have a bowl of ice water ready."] [instruction step="7" text="Blanch the peas in boiling water for 1-2 minutes until they float to the top."] [instruction step="8" text="Drain the peas and immediately transfer them to the ice water to cool for 2 minutes. Drain again and set aside."] [instruction step="9" text="In a medium-size bowl, add the peas, parsley, dill, and mint."] [instruction step="10" text="Add the PARASOL champagne vinegar and season well with flaky salt and black pepper. Toss to combine."] [instruction step="12" text="Transfer the salmon with the lemon slices to a serving platter. Discard the garlic or save for another usage."] [instruction step="13" text="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."] [close type="instructions"] [open type="rte"]
*Notes*
Wild salmon is less fatty and thinner than farmed salon so it will require a shorter cooking time, be aware of this while baking.[close type="rte"] [open type="images" count="1"]
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