Photo of Lemon-dill smoked salmon with fennel and olives by WW

Lemon-dill smoked salmon with fennel and olives

0 - 3
PersonalPoints™ per serving
Total Time
7 min
7 min
0 min
This easy appetizer or side dish is so simple to prepare. It uses a mix of fresh vegetables, flavorful jarred ingredients, and presliced smoked salmon, making this dish a snap to put together. Each package of smoked salmon contains about 5 slices and is available in the seafood section of supermarkets. You can use a fresh lemon in this recipe if you like—it will only take half a lemon to produce enough juice—and you can garnish with fresh spirals of lemon zest for a pretty garnish. When buying fennel, look for small, heavy bulbs that are firm and free of cracks or browning. The stalks should be crisp with feathery, bright-green fronds.


Uncooked fennel bulb(s)

1 medium, thinly sliced

Uncooked shallot(s)

1 medium, minced


6 medium, kalamata, chopped


1 Tbsp, drained


1 Tbsp, fresh, chopped

Lemon juice canned or bottled

2 tsp

Smoked salmon

12 oz, 3 (4-ounce) packages, thinly sliced


  1. Toss together all the ingredients except the smoked salmon in a medium bowl.
  2. Arrange the salmon, in one layer, on a round platter. Sprinkle evenly with the fennel mixture. Serve at once or cover with plastic wrap and refrigerate up to 2 hours. Yields 2 1/2 slices salmon and 1/4 cup fennel mixture per serving.