Whole Roasted Salmon Fillet with Fennel Salad
SERVES: 6
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Main
The richness of our salmon is complemented by the bright, licorice-like flavor of a fennel salad dressed with olive oil, lemon, and dill. Outstanding!
Ingredients
- 1 side salmon, pin bones and skin removed
- 4 Tbsp olive oil, divided
- 1 lemon
- 2 bulbs fennel
- 2 Tbsp fresh dill, minced
- Dill, for garnish
- Sliced lemon, for garnish
- Flaky salt, for garnish
- Salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Place salmon on parchment on a baking sheet and drizzle with 2 tablespoons of olive oil. Season liberally with salt and pepper. Zest the lemon on top of the salmon.
- Bake salmon for 10-15 minutes until cooked to your desired liking. Remove from oven and allow to rest for 5 minutes.
- Meanwhile, carefully using a mandolin thinly slice the fennel into a mixing bowl. You can also use a knife. Add remaining oil, minced dill, and the juice of the lemon you previously zested. Season with salt and pepper.
- Carefully move salmon to a serving platter and arrange fennel salad around the edges. Garnish salmon with a few pieces of sliced lemon and fresh dill. Sprinkle with flaky salt and enjoy!
