Salmon with Fennel
Elevate your weeknight dinner with this vibrant and flavorful Salmon with Fennel recipe! Perfectly seared salmon fillets are nestled atop sautéed fennel and infused with the bright, zesty flavors of orange and lemon. A hint of garlic, fresh dill, and the optional white wine add layers of sophistication to this easy baked dish. Ready in just 35 minutes, this oven-to-table recipe highlights the natural sweetness of fennel paired with the rich, flaky texture of salmon, making it a healthy, satisfying option. Garnished with fennel fronds and citrus zest, it’s not only a feast for the palate but also a stunning presentation to wow your guests. Serve it alongside roasted potatoes or a crisp salad for a complete, elegant meal. Perfect for lovers of vibrant, citrusy seafood recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 1 medium fennel bulb
- 1 orange
- 1 lemon
- 3 tablespoons olive oil
- 2 minced garlic cloves
- 2 tablespoons, chopped fresh dill
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon butter
- 0.25 cups white wine (optional)
Instructions
Preheat your oven to 400°F (200°C).
Trim the fennel bulb by removing the stalks and fronds (save some fronds for garnish). Slice the fennel bulb thinly.
Zest and juice the orange and lemon, keeping the zest and juice separate.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced fennel and cook for 5 minutes, stirring occasionally, until slightly softened.
Stir in the minced garlic, 1 tablespoon of orange juice, and 1 tablespoon of lemon juice. Cook for an additional 2 minutes. Transfer the fennel mixture to a plate and set aside.
Season both sides of the salmon fillets with salt and black pepper.
In the same skillet, add the remaining 1 tablespoon of olive oil and butter. Once the butter has melted, place the salmon fillets skin-side down. Sear for 2-3 minutes until the skin is crispy.
Spoon the fennel mixture back into the skillet around the salmon fillets. Pour in the white wine (if using), and drizzle the remaining orange and lemon juice over the salmon.
Transfer the skillet to the oven and bake for 8-10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
Remove the skillet from the oven and sprinkle fresh dill and citrus zest over the top. Garnish with fennel fronds.
Serve hot with a side of your choice, such as roasted potatoes or a fresh salad.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 25.1 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1426 mg | 30% | |
*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.
