Categories: Fish- Seafood

Ingredients

• For the salmon:
• 2 lb. wild salmon or steelhead trout filet
• 1 Tbsp. olive oil
• 1 clove garlic, minced
• 2 Tbsp. lemon juice
• Kosher salt and ground black pepper
• 2 lemons, thinly sliced, seeds removed
• For the Topping:
• 3/4 cup prunes, pitted and halved
• 3/4 cup briny, green olives, pitted ; lightly chopped or left whole, as desired
• 2 Tbsp. capers
• 3/4 cup chopped fresh parsley
• 2 Tbsp. chopped fresh dill
• Juice and zest of 1 lemon
• 1 Tbsp. olive oil
• Kosher salt and ground black pepper

Directions

1. Heat oven to 450 degrees. Line a rimmed baking sheet with kitchen parchment.
2. Set the salmon on the prepared baking sheet.
3. In a small bowl, mix together the oil, garlic, lemon juice and a hefty pinch of salt and pepper.

4. Spread the seasoned oil over the fish, then arrange the lemon slices over it. Bake until cooked through, but the flesh is still a little translucent, about 10 minutes.

5. Meanwhile, set the prunes in a medium bowl. Pour 1/2 cup of boiling water over them and set aside to soften for several minutes.
6. In a second medium bowl, mix together the olives, capers, parsley, dill, lemon juice and zest, and the olive oil. Drain the prunes, then add those. Mix well, then season with salt and pepper. As soon as the salmon comes out of the oven, carefully transfer it to a serving platter and spoon the prune mixture over it.

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