Roasted Fennel and Red Onion Salmon
Elevate your weeknight dinner routine with this vibrant and nutritious Roasted Fennel and Red Onion Salmon recipe. Featuring tender salmon fillets bathed in a zesty marinade of lemon juice, garlic, honey, and dried thyme, this dish is complemented by caramelized wedges of fennel and red onion that deliver a burst of natural sweetness. The entire meal comes together with ease, thanks to a single sheet pan and a quick prep time of just 15 minutes. Perfectly roasted in the oven, this wholesome recipe combines Mediterranean-inspired flavors, heart-healthy ingredients, and beautiful presentation. Serve it warm with a side of steamed rice, roasted potatoes, or a crisp green salad for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2 medium Fennel bulb
- 1 large Red onion
- 4 6-ounce Salmon fillets
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 minced Garlic cloves
- 1 tablespoon Honey
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Trim the fennel bulbs by removing the stalks and fronds. Slice each bulb into thin wedges and set aside.
Peel the red onion, cut it in half, and slice into thin wedges. Combine the fennel and onion in a large mixing bowl.
Drizzle 1 1/2 tablespoons of olive oil over the fennel and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Spread the fennel and red onion mixture in an even layer on the prepared baking sheet. Roast for 15 minutes in the preheated oven.
While the vegetables are roasting, make the marinade for the salmon. In a small bowl, whisk together the remaining 1 1/2 tablespoons of olive oil, lemon juice, minced garlic, honey, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
After 15 minutes, remove the baking sheet from the oven. Push the fennel and onions to the edges of the sheet to make room in the center for the salmon fillets.
Place the salmon fillets skin-side down (if applicable) in the center of the sheet. Brush each fillet generously with the prepared marinade.
Return the baking sheet to the oven and roast for an additional 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork. The fennel and onions should also be tender and caramelized at this point.
Remove the baking sheet from the oven and let the salmon rest for 2–3 minutes. Sprinkle the roasted vegetables and salmon with fresh parsley before serving.
Serve the roasted fennel and red onion salmon warm, alongside your favorite side dishes like steamed rice, roasted potatoes, or a crisp green salad.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2711 mg | 118% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 39.8 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2016 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
