If you love lemons and oranges, this salmon recipe is for you! My Baked Salmon with Citrus and Fennel is bright, flaky and juicy. The addition of fresh fennel, red onions and dill add maximum flavour with minimal effort. It’s really the perfect weeknight meal (or two) and impressive enough for any dinner party. So, let's get to it! Grab a spoon and come and cook with me!
Prep Time: 15 minutes
Cook Time: 25 - 30 minutes
Total Time: 40 - 45 minutes
Serves: 6
Ingredients:
1 large salmon fillet (approx. 1kg), skinless, deboned and 1 inch in thickness
1 medium red onion, halved and cut into 1/4 inch slices
1 large fennel bulb, halved and cut into 1/4 inch slices (See Notes below)
3 Tbsp olive oil, divided
1 1/4 tsp kosher salt, divided
1/4 tsp ground pepper
1/4 tsp red chilli flakes, optional
2 Tbsp fresh dill fronds, finely chopped
1 orange, cut into 1/4 inch slices
1 lemon, cut into 1/4 inch slices
Extra dill and fennel fronds, as garnish
Instructions:
Preheat the oven to 425F and grease a 11” x 17” rimmed baking sheet with 1 Tbsp of olive oil.
To a medium bowl, add the onion, fennel, 1 Tbsp of olive oil and 1/4 tsp of salt and mix until combined. Transfer the mixture to the baking sheet and give it a good shake, ensuring that the vegetables are evenly distributed.
Lay the salmon fillet over the sliced vegetables and drizzle 1 Tbsp of olive oil over top. Season with the remaining 1 tsp of salt, ground pepper, red chilli flakes (optional) and dill.
Arrange the lemon and orange slices on top of the salmon.
Transfer the salmon to the oven and bake it uncovered for 25 - 30 minutes, depending on your preferred level of doneness. Garnish with dill and fennel fronds. Serve and enjoy!
Notes:
Handling and Preparing the Fennel Bulb: Using a sharp knife, cut the stalks off the fennel bulb and discard them. Gently remove and reserve the fennel fronds - they are full of flavour and will be used as a garnish for this dish. Cut the fennel bulb in half lengthwise. Lay the fennel cut side down and cut a triangle into the base to remove the core. Discard the core. Now, width-wise, cut the fennel bulb into 1/4 inch slices and set aside.
Baking Sheet: I recommend using a rimmed baking sheet, which will allow for appropriate heat circulation during the cooking process. Deeper baking dishes impair circulation and may lead to uneven cooking.
Checking for Doneness - Simply insert a fork into the thickest section of the salmon and separate a few layers. If it flakes easily, then your fish is done and ready to enjoy.
