Salmon with olive-fennel compote & Cheddar

Dressed-up enough for a special occasion, but simple enough for a weeknight dinner.

  • Prep: 20 min
  • Cooking: 30 min
Yields 4 Servings
salmon with olive fennel compote cheddar

Ingredients

  • 1 tbsp (15 mL) butter
  • 1 onion thinly sliced
  • 3 cups (750 mL) fennel thinly sliced
  • 1/2 cup (125 mL) white wine
  • 1/3 cup (75 mL) pitted Kalamata olives (packed in water)
  • Salt and freshly ground pepper
  • 4 (150 g) salmon fillets
  • 1 tsp (5 mL) dried Italian herbs
  • 4 oz (120 g) Canadian Cheddar sliced
  • 2 tbsp (30 mL) fennel fronds chopped

Preparation

Preheat oven to 425°F (220°C).

In a saucepan, melt butter on medium heat and cook onion and fennel for 5 minutes.

Add wine, bring to a boil and cook covered for 10 minutes. Mix in olives and season with pepper. Set aside and keep warm.

Meanwhile, place salmon on a parchment-lined baking sheet. Season with Italian herbs, salt and pepper; cook in the oven for 10 minutes. Top with cheese and cook for 5 more minutes or until desired doneness.

Serve salmon on top of olive-fennel compote, garnished with fennel fronds.

Tips

Cheese alternative: Canadian Gouda.

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Nutrition

Nutritional Information

per serving
Energy: 519 Calories
Protein: 40 g
Carbohydrate: 10 g
Fat: 33 g
Fibre: 2.9 g
Sodium: 262 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 28 % / 307 mg
Vitamin D: 330 %
Vitamin B12: 292 %
Selenium: 84 %
Vitamin E: 61 %