Roasted Salmon with Purslane, Fennel, and Green Olives

Photo: Iain Bagwell

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).

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 456
  • Calories from fat: 57%
  • Protein: 43g
  • Fat: 29g
  • Saturated fat: 4.5g
  • Carbohydrate: 3.6g
  • Fiber: 0.7g
  • Sodium: 322mg
  • Cholesterol: 136mg


  • 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


  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.
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