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


  1. 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.
  2. Cover the pan with aluminum foil and bake until the salmon is completely cooked through, about one hour.
  3. 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.
  4. Divide salmon and fennel among the plates and top with the lemon herb salad.

    Author: Cooking With Cocktail Rings