Sheet Pan Salmon with Fennel and Citrus

This dish features salmon fillets roasted on a sheet pan alongside sliced fennel, orange zest, and fresh ginger, creating a vibrant and aromatic meal. The fennel provides a slight crunch while the citrus and ginger add bright, spicy notes, resulting in a colorful, flavorful final presentation with tender, flaky salmon and caramelized vegetables.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Contemporary

Calories: 350

Ingredients Equipment Method

Ingredients

4 fillets salmon fillets preferably skin-on
2 bulbs fennel bulbs sliced thin
1 orange orange zest about 1 teaspoon grated
1 inch fresh ginger peeled and minced
2 tablespoons olive oil for roasting
to taste salt and pepper for seasoning

Equipment

Sheet Pan
Chef's knife

Method

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
Thinly slice the fennel bulbs and scatter them evenly across the prepared sheet pan. Drizzle with a tablespoon of olive oil and season lightly with salt and pepper.
Rub the salmon fillets lightly with olive oil, then season generously with salt and pepper on both sides.
Place the seasoned salmon fillets on top of the fennel slices, leaving space between fillets for even roasting.
Sprinkle the grated orange zest over the fennel and salmon. Mince the fresh ginger and sprinkle evenly over the dish, adding a bright, spicy aroma.
Roast in the oven for about 12-15 minutes, or until the salmon is just cooked through and flakes easily, and the fennel is tender and slightly caramelized.
Remove the sheet pan from the oven and let it rest for a few minutes. The aroma should be fragrant, with bubbling fennel and golden edges on the salmon.
Serve the salmon fillets topped with the roasted fennel, garnished with any remaining orange zest if desired. Enjoy the dish with a side of your favorite greens or grains.