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Roasted Salmon with Purslane, Fennel, and Green Olives

Photo: Iain Bagwell
Yield Serves 4
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

Nutrition Information

  • calories 456
  • caloriesfromfat 57 %
  • protein 43 g
  • fat 29 g
  • satfat 4.5 g
  • carbohydrate 3.6 g
  • fiber 0.7 g
  • sodium 322 mg
  • cholesterol 136 mg

How to Make It

  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.

  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.

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

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