Roasted Salmon with Purslane, Fennel, and Green Olives

Ingredients

• 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

Preparation

1. 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. 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. 3. Put fennel in a medium bowl and mix with purslane, olives, and lemon juice and zest.
4. 4. Arrange salmon on plates with salad and drizzle with a little more oil.