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Baked Salmon with Olives, Raisins, Capers and Fennel

The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at or in her cookbook, One Pan Whole Family.

Salmon is one of the easiest fish to like. A sea-living chameleon, this firm, mild fish picks up the flavor of whatever it’s served with, making delicious happen. When steamed in a foil package with fresh vegetables, olives and raisins, salmon picks up the flavor of everything, making this easy-to-prepare meal seem more sophisticated than it has the right to be. Make it first for family and then for guests the next time you entertain. A healthy, delicious dinner is in the bag!

It’s that easy: For a more hefty meal, add sliced, canned (already cooked) potatoes. The fish and vegetables cook so fast that raw potatoes will not have a chance to get tender when cooked along with the fish

Baked Salmon with Olives
Baked Salmon with Olives, Raisins, Capers and Fennel



  • 1 head fennel, trimmed and thinly sliced
  • 1 orange or yellow bell pepper, seeded and thinly sliced
  • 1 shallot, minced
  • 1 cloves garlic, minced
  • About 16 Kalamata olives, chopped
  • 1/4 cup golden raisins
  • 2 Tbsp. capers, drained and rinsed (if packed in salt)
  • Zest and juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. olive oil
  • 4 6 oz. salmon filets


  1. Preheat the oven to 425°F.
  2. Place a sheet pan in the oven to preheat.
  3. On a large cutting board, halve and thinly slice the fennel and pepper, mince the shallot and garlic and chop the olives. Toss them together in a large bowl. Stir in the raisins and capers. Zest and juice the lemon and add to the vegetables along with 1/2 tsp. of salt, a few grinds of pepper and the olive oil.
  4. Pat the fish dry and sprinkle with salt and pepper.
  5. Cut four sheets of foil about 15-inches wide and lay them out on a work surface. Fold them in half to make a crease, then open them back up again.
  6. Divide the vegetables between the foil sheets placing them on one side close to the folded edge. Spread them out so they cook evenly. Top with the fish.
  7. Fold the foil back over the fish and vegetables and roll the edge up from the bottom to form a tight seal (there will be liquid inside once the fish begins to cook).
  8. Transfer the packets to the preheated sheet pan and bake for 20 minutes or until the vegetables are tender. You can also cook the packets on a preheated grill set to medium-high heat for 15 minutes.
  9. Using a wide spatula, transfer the packets (remember there’s juice in there) to heated plates and carefully open them (hot steam may escape) at the table.
  10. Serve hot.

Extra Hungry? Divide one can of sliced potatoes (drained) among the foil sheets before topping with the vegetables and fish.

In the Glass: A light and racy white such as a Vinho Verde from Portugal has a little fizz and light acidity to make this meal special.

Baked Salmon with Olives

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Carla Snyder in her kitchen
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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