Recipe: <!-- -->Saffron-Roasted Salmon with Tomato-Fennel Compote<!-- --> | Whole Foods Market

Ingredients

• 2 tablespoons extra-virgin olive oil
• saffron threads, pinch of
• 1 clove garlic, finely chopped
• 1 teaspoon capers, drained and finely chopped
• 1/4 teaspoon chopped fennel greens
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon ground black pepper
• 4 (6-ounce) salmon fillets, skin removed
• 1 teaspoon extra-virgin olive oil
• 1/2 fennel bulb, with green tops, very thinly sliced
• 1/4 teaspoon saffron threads
• 1/2 leek, white part only, halved and thinly sliced, rinsed well
• 2 plum tomatoes, finely chopped
• 1 tablespoon chopped fennel greens
• 1/2 tablespoon capers, drained and roughly chopped
• 2 tablespoons roughly chopped Kalamata olives