The all-time favorite: Mediterranean salmon

This is an effortless recipe by SSP that perfectly complements a variety of Mediterranean-inspired dishes. For a delightful combination, serve it over orzo or rice accompanied by roasted broccoli or a simple green salad.

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Servings: 4 servings

Ingredients:

•  2 teaspoons of fennel seeds
• 2 cloves of garlic, grated or minced-
• Zest and juice of a small lemon (separated)
• Freshly ground black pepper
• 2 tablespoons of olive oil
• 4 (6-ounce) salmon fillets, with or without skin
• 1 teaspoon of kosher salt

Method:

1. Preheat your oven to 400°F and position a rack in the middle.

2.  Lightly crush the fennel seeds using a mortar and pestle, or by placing them on a cutting board and using the flat side of a chef's knife. Mix the grated garlic, crushed fennel seeds, lemon zest, and a few grinds of pepper in a small bowl using a fork.

3. Drizzle the olive oil in a baking dish large enough to accommodate the salmon fillets with a little space between them. Season the salmon all over with salt, place it in the baking dish, and gently turn to ensure it is coated in the oil. Arrange the salmon skin-side down and evenly sprinkle the garlic-fennel mixture on top. Lightly press down with your fingers to make it adhere.

4. Roast the salmon until it is just cooked through. Insert an instant-read thermometer into the thickest part of the salmon, and it should register between 120°F to 130°F for medium-rare. This usually takes about 10 to 15 minutes. Adjust the cooking time if you prefer your salmon to be cooked a bit more.

5. Finally, drizzle the freshly squeezed lemon juice over the cooked salmon.

Your delicious Mediterranean salmon is now ready to be served!