Roasted Salmon with Purslane, Fennel, and Green Olives

A common weed in many a gardener's backyard bed, wild purslane is perfectly edible—even delicious, in fact. Its juicy little leaves have a citrusy, sometimes peppery zip. Cultivated golden purslane is much milder than the tangy wild weed; you can use wild instead of golden with no problem, but you may not need any lemon (add it at the end, after tasting).

4 (6 oz. each) fresh or thawed frozen sockeye salmon fillets

1 cup very thinly sliced fennel bulb

About 1/4 cup extra-virgin olive oil

Salt

Pepper

2 cups purslane leaves and tender stems

1/3 cup slivered green olives

1 tablespoon lemon juice

1 teaspoon lemon zest

Step 1

Preheat oven to 200° and put a roasting pan half full of water on the bottom rack. Oil a rimmed baking tray and arrange salmon on one side. Pile fennel on other side and drizzle both with olive oil, then sprinkle both with salt and pepper. Toss fennel a little to coat and spread out in pan.

Step 2

Roast salmon until just firm to the touch, about 30 minutes; let cool. Remove salmon skin and break each fillet into 3 or 4 chunks.

Step 3

Put fennel in a medium bowl and mix with purslane, olives, and lemon juice and zest.

Step 4

Arrange salmon on plates with salad and drizzle with a little more oil.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 456Calories from Fat 57

% Daily Value *
Total Fat 29g45%

Saturated Fat 4.5g23%
Cholesterol 136mg46%
Sodium 322mg14%
Total Carbohydrate 3.6g2%

Dietary Fiber 0.7g3%
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Roasted Salmon with Purslane, Fennel, and Green Olives