1. In a small mixing bowl, mix herbs, fennel, salt and pepper.
2. Very lightly rub salmon with oil; cover fish with herb mixture, pressing to help coating adhere. Refrigerate for 30 min. to infuse fish with herb flavor.
3. Preheat oven to 325°.
4. Line a rimmed baking sheet with parchment paper; cover with a thin, even layer of salt.
5. Place fish skin-side down on top of salt bed; bake in preheated oven until fish is opaque and flakes easily with a fork (30-35 min.).
6. Remove from oven; let stand for 5 min.
7. Drizzle with vinaigrette; serve immediately.

RED ONION-CAPER VINAIGRETTE: In a medium mixing bowl, whisk together 2 tbsp. red wine vinegar, ½ tsp. gluten-free Dijon mustard, ½ tsp. kosher salt and ¼ tsp. freshly ground Kowalski’s Black Peppercorns. Continue whisking as you slowly stream in ½ cup Kowalski’s Extra Virgin Olive Oil. Stir in ¼ of a thinly sliced red onion, 1 tbsp. drained capers and 2 tsp. finely minced fresh basil.

Tasty Tip:

• To crack fennel seeds, briefly pulse in a spice grinder, pound in a mortar using a pestle, or place seeds in a zip-top plastic bag and hit them with a rolling pin or meat tenderizer.

Did You Know?

The bed of salt the fish is baked on diffuses the oven’s heat for a gentle cooking that helps retain moisture and seasons the fish through the skin.