This recipe is relatively hands-off once you've got everything arranged in the pan.
4 dried juniper berries, lightly crushed with a mortar and pestle or the side of a heavy knife4 skinless salmon fillets1 large fennel bulb, with frondsHeat the oven to 325°F. Finely grate the zest from 1 of the limes and place the zest in a bowl . Stir in the salt, pepper, and crushed juniper berries and fennel seeds. Sprinkle the mixture all over the salmon fillets and place them, packed close together, in a small baking dish .
Thinly slice the remaining lime and lay the slices on the fish. Tuck the marjoram sprigs around the fish. Cover the fish with olive oil—you’ll need at least ½ cup, possibly even 1 cup, to submerge it. Bake the fish until it’s just cooked through, 15 to 20 minutes. Remove the fennel fronds from the bulb and chop enough to make ½ cup. Trim the fennel bulb and thinly slice it on a mandoline or with a very sharp knife. In a bowl, toss the fennel fronds and slices with a pinch of fine sea salt. Juice the zested lime and add juice, to taste, to the fennel. Drizzle the fennel with oil. Serve the salmon and fennel sprinkled with flaky sea salt.© 2020 by Melissa Clark. Photography by Laura Edwards.
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