1 (1 1/2 pounds) center-cut filet salmon
Kosher salt, as needed
Freshly ground black pepper, as needed
1 medium bulb fennel, thinly sliced
10 cloves garlic, smashed
3 cups Pompeian Robust Extra Virgin Olive Oil, additional to cover if needed
For the Arugula Herb Salad
2 packed cups wild arugula
1/2 packed cup flat-leaf parsley leaves
1 teaspoon lemon zest
1/4 cup pickled onions
1/4 cup shaved watermelon radish, cut into half moons
1/4 cup fennel fronds, for garnish
- Heat oven to 275ºF. Season salmon with salt and pepper then add to a 3-quart, 13-inch x 9-inch baking dish. Arrange fennel and garlic around the filet and add enough Pompeian Robust Extra Virgin Olive Oil to cover.
- Cover the pan with aluminum foil and bake until the salmon is completely cooked through, about one hour.
- In a medium mixing bowl toss together the arugula, parsley, lemon zest, pickled onions and watermelon radish. With 1 Tablespoon of the Pompeian Robust Extra Virgin poaching oil, top the fennel fronds.
- Divide salmon and fennel among the plates and top with the lemon herb salad.
Author: Cooking With Cocktail Rings