When you're in the mood for something healthy yet filling, this antioxidant-rich meal fits the bill. The salmon is cooked simply, but the fresh fennel salad—livened up with lemon and briny kalamata olives—provides a crisp, juicy counterpoint to the rich fish. And for an extra dose of nutrients, round out the meal with a side of broccoli, which roasts in the oven right alongside the salmon.
- 2 salmon fillets, about 1 1/4 pounds each, skin removed
- Salt and freshly ground black pepper
- 3 small heads broccoli, cut into bite-size florets
- 2 teaspoons olive oil, plus more for drizzling
- 1 large fennel bulb with fronds
- 2 cups flat-leaf parsley, stems removed
- 1/2 cup kalamata olives, pitted and sliced
- Juice of 1 lemon
- Preheat the oven to 425 degrees F. Line two baking sheets with aluminum foil.
- Season the salmon with salt and pepper. Place the salmon fillets on one baking sheet.
- Place the broccoli on the second prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss. Spread out evenly on the sheet.
- Place the salmon and the broccoli in the oven and roast about 12 minutes, stirring the broccoli once, until the salmon is no longer opaque but is still pink in the center and the broccoli is tender.
- Meanwhile, pick the fronds off the fennel and reserve. Thinly slice the fennel bulb. In a large bowl, toss the fennel and fronds with the parsley, olives, 2 teaspoons olive oil, and the juice of 1 lemon. Season to taste with salt and pepper.
- When the salmon is cooked, divide one fillet into 4 portions and serve with equal amounts of the broccoli and fennel-olive salad. Reserve the leftover fillet for the next night's dinner, Salmon and Peas With Pasta.