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Salmon and Fennel One Pot Wonder

This dish features tender salmon fillets cooked alongside roasted fennel in a single pot, allowing flavors to meld as they simmer. The fennel develops a soft, slightly caramelized texture while the salmon remains juicy, creating an inviting and visually appealing meal with a fragrant aroma.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bulbs fennel bulbs trimmed and sliced
  • 2 tablespoons olive oil divided
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 cup chicken or vegetable broth
  • 4 filets salmon skin-on, fresh or thawed
  • to taste salt and pepper
  • 1 lemon lemon for serving
  • 2 tablespoons fresh parsley chopped, optional garnish

Equipment

  • Large ovenproof skillet or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Spatula or wooden spoon

Method
 

  1. Preheat your ovenproof skillet over medium heat and add 1 tablespoon of olive oil. Add the sliced fennel and onion, cooking until they begin to soften and turn golden around the edges, about 8 minutes. Stir occasionally to ensure even caramelization.
  2. Add the minced garlic to the skillet and cook for another minute until fragrant, with a pleasant garlic aroma filling the kitchen.
  3. Pour in the broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a gentle simmer and cook for 3-4 minutes to allow the flavors to meld.
  4. Nestle the salmon fillets into the skillet, skin-side down, making sure they’re partially submerged in the fennel mixture. Season with salt and pepper to taste, then transfer the skillet to a preheated 400°F (200°C) oven.
  5. Bake uncovered for about 15 minutes, or until the salmon is just cooked through and flakes easily, and the fennel is tender and caramelized at the edges.
  6. Remove the skillet from the oven, squeeze fresh lemon juice over the salmon and fennel, then sprinkle with chopped parsley for a fresh, green touch. Serve hot directly from the skillet for a cozy, rustic presentation.

Notes

For extra flavor, add a pinch of red pepper flakes when cooking the fennel and onion. Serve with crusty bread or rice for a complete meal.