Roasted Salmon with Fennel and Lemon

A special meal doesn’t have to be hard! This whole side of salmon is sure to impress and pairs particularly well with our Citrus-Avocado Salad with Lemon Vinaigrette. Be sure to cook the salmon until it just begins to flake; about 8 to 10 minutes.

Serves 4

Active time 20 minutes

Total time 45 minutes

Ingredients

  • ¼ cup butter, softened
  • 2 tsp. ground coriander
  • 1 tsp. light brown sugar
  • 1 tsp. lemon zest
  • 1 tsp. paprika
  • Pinch of cayenne pepper
  • 2 fennel bulbs, trimmed, cored, and sliced
  • Fennel fronds (plus more for garnish)
  • 1 onion, halved and sliced 1 lemon, sliced
  • 2 Tbsp. olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. whole-grain mustard
  • 1 Tbsp. honey
  • ¾ tsp. salt, divided
  • ¾ tsp. freshly ground pepper, divided
  • 1 MOINK large sockeye salmon filet

Cooking instructions

  1. Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil, and coat the foil with nonstick cooking spray.
  2. Stir together the butter, coriander, brown sugar, lemon zest, paprika, and cayenne pepper. Set aside.
  3. Place the fennel, a few fennel fronds, onion, and lemon slices on the prepared baking sheet. Whisk together the oil, lemon juice, mustard, honey, and ½ teaspoon each salt and pepper. Pour over the fennel mixture and toss the vegetables to coat.
  4. Bake for 12 to 15 minutes or until the vegetables begin to soften. Remove the pan from the oven and reduce the oven temperature to 400°F.
  5. Nestle the salmon among the roasted fennel mixture. Pat the top of the salmon dry with a paper towel. Sprinkle with the remaining ¼ teaspoon each salt and pepper. Dot the seasoned butter evenly mixture over the salmon.
  6. Bake for 8 to 10 minutes or until the salmon flakes with a fork. Garnish with additional fennel fronds and serve.

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  • This was delicious! Used the leftovers the next day with wheat berries for a grain-bowl lunch. Nice use of fennel!