Zest of 1/2 lemon (Chef’s Tip: Chop your zest after grating it for a finer texture and more intense flavor!)
1 tsp fennel seeds or anise seeds
1 tsp mustard seeds
Pinch each sea salt and fresh ground black pepper
Juice of 1/2 lemon
1/4 avocado, pitted, peeled and finely chopped
2 tbsp finely chopped tomato
2 tbsp finely chopped fennel
1 tbsp finely chopped fennel fronds
1 1/2 tsp extra-virgin olive oil
Sea salt and fresh ground black pepper, to taste
Preheat oven to 450ºF. On a small baking sheet turned upside down, place a sheet of foil.
Place salmon skin side down on foil.
Drizzle oil over salmon and sprinkle with zest, fennel seeds, mustard seeds, salt and pepper. (MAKE AHEAD: Prepare salmon through Step One earlier the same day, then cover and refrigerate until ready to bake.)
Using the baking sheet to help you, slide foil with fish directly onto oven rack. Bake for 10 to 12 minutes, until opaque in center.
Meanwhile, prepare salsa: To a small bowl, add all ingredients. Cover and refrigerate until ready to use.
Using the baking sheet, carefully slide salmon and foil out of oven. Remove and discard skin.
Serving Size: 1 salmon fillet and 1/4 avocado salsa
Even though these salmon fillets are cooked in the oven, because they’re wrapped in parchment with other moist ingredients such as kale and orange, they basically steam, which keeps them tender and juicy.