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Citrus and Fennel Roasted Salmon

This dish features salmon fillets roasted with slices of fennel and flavored with citrus zest and juice, creating a vibrant, aromatic entrée. The salmon develops crispy, golden edges with tender, flaky interior, complemented by the crunchy fennel and bright citrus notes visible in the final presentation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 fillets salmon fillets preferably skin-on
  • 1 bulb fennel bulb trimmed and thinly sliced
  • 2 oranges citrus (such as oranges or blood oranges) zest and juice
  • 1 inch fresh ginger sliced thin
  • 2 tablespoons olive oil for drizzling
  • to taste salt and black pepper for seasoning

Equipment

  • Baking sheet
  • Sharp knife

Method
 

  1. Preheat your oven to 400°F (200°C). Slice the fennel bulb thinly and spread it on a baking sheet lined with parchment paper.
  2. Rub the salmon fillets with salt, pepper, and a little grated orange zest to enhance their flavor. Place the fillets skin-side down on top of the fennel slices.
  3. Zest both oranges and squeeze out the juice, then drizzle the juice over the salmon and fennel for a citrusy aroma. Spread thin slices of ginger around the fillets for a fragrant touch.
  4. Drizzle olive oil over everything and sprinkle a bit more salt and black pepper to taste. Use your hands or a brush to evenly distribute the seasonings.
  5. Place the baking sheet in the oven and roast for about 15-20 minutes, until the salmon is opaque and flakes easily, and the fennel is tender with slightly caramelized edges.
  6. Remove from the oven and let the salmon rest for a few minutes. Garnish with a little extra citrus zest if desired, and serve the salmon alongside the roasted fennel and caramelized ginger slices.