This is an easy and flavorful entrée, and so healthy, too. Olive oil is rich in monounsaturated fats, and salmon delivers Omega-3 fatty acids. Win-win!
- 1 skinless side of salmon, 2 to 2 1/2 pounds
- Extra virgin olive oil
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1 teaspoon whole fennel seeds
- 1 teaspoon whole cumin seeds
- 1 lemon
- 1/2 loosely packed cup of roughly chopped dill fronds
- 1/2 cup chopped walnuts
Heat the oven to 325°F. Place the salmon in a shallow baking dish that fits it with at least 1 inch around all sides. Coat the salmon fillet (top and bottom) with olive oil, then season with salt and pepper.
Bake until the salmon is opaque on the outside and an instant-read thermometer inserted into
the thickest part of the fillet reads 130°F for medium, 30 to 45 minutes, depending on the thickness of the fillet.
Meanwhile, make the salsa verde: Toast the fennel and cumin seeds in a small dry skillet over medium heat until fragrant. Transfer to a mortar and crush to a rough powder (or crush the seeds with a heavy skillet on your cutting board). Finely grate the zest from the lemon into a bowl then halve and juice the lemon into the same bowl. Stir in the crushed spices, 2 tablespoons of olive oil, and the dill and walnuts. Season the salsa verde with salt and pepper.
Remove the salmon from the oven and spoon the salsa verde all over the top of the salmon. Let the fillet rest for 5 minutes, then serve family-style straight from the baking dish.
Serves 4 to 6 — Recipe from latimes.com