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Roasted Salmon with Fennel

This dish features tender salmon fillets roasted alongside sliced fennel, which softens and caramelizes during cooking. The dish develops a fragrant, slightly smoky flavor with a final presentation of flaky fish and golden fennel slices that have a delicate, caramelized exterior.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Spring
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets salmon fillets preferably skin-on
  • 2 bunches fennel bulbs sliced thinly
  • 1 teaspoon fennel seeds toasting enhances flavor
  • 2 tablespoons olive oil divided
  • 1 teaspoon black pepper cracked fresh
  • to taste salt

Equipment

  • Baking sheet or roasting pan
  • Sharp knife
  • Cutting board
  • Small bowl
  • Measuring spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the fennel slices on a baking sheet and sprinkle with fennel seeds, then drizzle with one tablespoon of olive oil. Roast in the oven for about 15 minutes, until they begin to soften and turn golden around the edges.
  2. Meanwhile, pat the salmon fillets dry with paper towels. Season each fillet with salt and cracked black pepper on both sides.
  3. Once the fennel is roasted, remove the baking sheet from the oven and push the fennel slices to the sides, creating space in the center for the salmon.
  4. Place the salmon fillets in the center of the baking sheet. Drizzle the remaining tablespoon of olive oil over the fillets, ensuring they are well coated.
  5. Return the baking sheet to the oven and roast for another 10-12 minutes, until the salmon flakes easily with a fork and the fennel is tender and caramelized.
  6. Remove the baking sheet from the oven, and carefully transfer the salmon and fennel to serving plates.
  7. Serve immediately, garnished with additional black pepper or fresh herbs if desired. Enjoy the flaky salmon paired with sweet, caramelized fennel slices.

Notes

For added flavor, sprinkle with chopped herbs like dill or parsley before serving.