Salmon and citrus pair perfectly with roasted fennel in this fast one-pan recipe. Serve with a mixed green salad for a beautiful dinner. For some added flavor, sprinkle with Castelvetrano olives and capers just before serving, if desired. And don’t forget to pour a glass of Oregon vino to complete this warm winter meal.
Serves: 4
Difficulty: easy
Prep time: 20 min
Cook time: 25 min
Diet: GF
Ingredients
1 lg fennel bulb, sliced into thin strips
3 T extra virgin olive oil
1.5 lb salmon, cut into 4 filets (servings)
1 each blood orange and navel or Cara Cara (or other), peel cut away and sliced
1 T lemon zest
1 t lemon pepper or fresh ground black pepper
1 t salt
Steps
Heat oven to 400°. Line a rimmed baking sheet with parchment paper. Place fennel bulb on pan and drizzle with 1 T olive oil and pinch of salt. Bake 10 min. Remove pan from oven and push fennel to one side. Add salmon and citrus slices, drizzling fish with olive oil, lemon zest, pepper and salt. Return to oven and cook 10-12 min until salmon is 140° internal temp. Remove from oven and serve immediately with salad greens and/or rice, topping fish with roasted fennel and citrus slices and drizzling with any pan juices. For variations, add some julienned shallot to pan with fennel and roast.
