I love meals that look and taste special, but actually aren't a lot of work. This on dish roasted salmon with fennel and potatoes is just that kind of recipe. It would be a beautiful dish to ring in the New Year or for a nice Sunday dinner. It only takes a little bit of prep the ingredients, otherwise, you let the oven do all the
work.
For this recipe, you will start roasting the potatoes and fennel before adding on the salmon, since the salmon will cook faster. The result of the staggered cooking times will be tender potatoes with crisp edges, caramelized fennel, and perfectly flaky fish.
Roasted Salmon with Potatoes, Fennel, and Orange
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 5 large yukon gold potatoes, sliced thin
- 1 large fennel bulb, sliced thin
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 ounces butter, softened
- 1 orange, zested and sliced thin
- 2 teaspoons chopped fennel fronds, plus more for serving
- 1 teaspoon chopped fresh rosemary
- 1 whole salmon filet (about 2 pounds), skin removed
Instructions
- Preheat oven to 400 degrees F. In a large baking dish (or you can also use a baking sheet), arrange sliced fennel in a layer in the center of the baking dish (these will be under the salmon). Arrange potato slices along the sides of the baking dish or sheet (so they will be all around the sides of the salmon). Season fennel and potatoes with salt and pepper, to taste. Drizzle olive oil evenly over the vegetables. Place in preheated oven and bake for about 25 minutes, until potatoes and fennel are softened and just starting to brown slightly.
- While the vegetables cook, prepare the herb citrus butter and salmon. In a small bowl, combine butter, orange zest, fennel fronds, and rosemary. Spread evenly over salmon filet. Once vegetables are tender and starting to brown slightly, remove from oven. Place salmon filet, butter side up, in the center of the baking dish on top of the fennel. Arrange orange slices on top of the salmon. Place back in oven and cook for about 15-20 minutes, until salmon is cooked through completely (should flake easily and look opaque at the thickest part). Remove from oven. Top with additional fennel fronds, if desired.
Leave a Reply