If you're looking for an easy, fairly hands-off dinner that is sure to impress, this recipe is it! Salmon has to be one of my favourite fish to cook with, as it's so versatile. Whether I'm searing it in a hot cast iron pan, or slow baking it like with this recipe, it's delicious either way. There's something about this hands off slow baked salmon that really resonates and makes for a fairly quick weeknight dinner, despite the term slow baked. This salmon with fresh oregano actually comes together in under an hour, with only 15 minutes of prep time included. And most of that time, the oven is doing all the work. But the best part of this slow baked salmon with oregano is the olive mixture topping. It comes together in less than ten minutes and adds so much flavour.

Ingredients

To make this slow baked salmon with oregano and the olive tapenade topper, here's what you'll need. Be sure to see substitutions for more options.

• fennel
• extra virgin olive oil
• fresh oregano
• salmon filet
• sumac
• lemon
• shallot
• serrano pepper
• walnuts
• green onion
• white wine vinegar
• Castelvetrano olives

How To Make Slow Baked Salmon with Oregano

Making this salmon with oregano is actually quite easy. Once you have things prepped, you can just pop it in the oven for about 30 minutes. It slowly bakes in lots of olive oil with lemon and oregano and tastes so delicious with the olive tapenade mixture after.

Preheat the oven to 300ºF.

Add the sliced fennel to a large baking dish and drizzle with 1 tbsp of the oil, half of the oregano and season with salt and pepper.

Place the salmon on top and pour on the remaining oil and let it drip down to the fennel. Season with salt and pepper and then sprinkle on the sumac and the remaining oregano. Add the lemon slices around the salmon.

Transfer to the oven and bake for 30 to 35 minutes, until just cooked through and the fennel has softened.

How to Make the Olive Tapenade Topping

While the salmon is baking, make the topper.

Heat a medium sized pot over medium-low heat. Once hot, pour in the oil. Add the shallot, serrano, walnuts and green onion. Cook until everything is toasted, about five minutes.  

Transfer the mixture to a bowl and add in the lemon juice, vinegar and olives. Toss to combine and season with a small pinch of salt if needed.

How to Assemble

Transfer the cooked fennel and salmon to a serving dish (or just use the baking dish it cooked in) and top with some of the olive mixture.

Garnish with the fennel fronds. Serve and enjoy!

Tips

• Use a mandoline: if you really want to get thin slices from the fennel, use a mandoline to do so. This also makes things easier in term of prepping. I have this mandoline at home and it's great!
• Fresh oregano: fresh oregano really makes this dish pop as it's sharper than dried. If you have to use dried, reduce the amount to about 1/2 tsp for both the fennel and the salmon.
• Don't skimp on the oil: I know it seems like a lot of oil, but baking the salmon slowly in olive oil really makes this dish shine. Leftover oil in the baking dish can be reused in another dish once you run it through cheesecloth or a sieve.
• Don't skip the olive tapenade mixture: this adds a lot of flavour and texture to the final dish, so please don't skip it. If you need substitutions, see below.

Substitutions

• Nut-free: if you need this to be nut-free, use pumpkin seeds instead.
• No walnuts: Use chopped almonds or pine nuts instead. Pine nuts will toast quickly, so keep an eye on them.
• Serrano pepper: you can omit the pepper, use a jalapeño, or omit the seeds for less heat if needed.
• Castelvetrano olives: I prefer using Castelvetrano olives as they are meaty and have such a great texture. Use ones in brine for this recipe. Kalamata olives can be substituted, but I highly suggest using Castelvetrano olives if possible.
• No fennel: if you can't have fennel (or don't like it), try this with sliced onions and/or leeks.

How to Serve

This slow baked salmon with olives and oregano tastes best when served fresh, while still warm from the oven.

The topper can be made in advance if needed and then added on top of the warm salmon, or added near the end of baking.

Serving this salmon with oregano on top of the sliced fennel is great, but it's even better when served with a grain like cooked farro, rice or orzo. This helps to balance the richness from the oil.

Other Salmon Recipes to try

• Salmon Tacos with Mango Salsa
• Harissa Salmon and Orzo with Tahini Dressing
• Healthy Salmon Sushi Bowls
• Sweet and Spicy Broiled Salmon
• Healthy Salmon Burgers with Wasabi Aioli
• Smoked Salmon Dip
• Slow Roasted Salmon and Fennel with Citrus
• Jerk Salmon Skewers with Mango Coleslaw

Are you ready to make this? Let's get to it!

If you make this slow baked salmon with oregano please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!‍

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