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.
Active time 20 minutes
Total time 45 minutes
- 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
- Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil, and coat the foil with nonstick cooking spray.
- Stir together the butter, coriander, brown sugar, lemon zest, paprika, and cayenne pepper. Set aside.
- 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.
- 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.
- 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.
- 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!