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!
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Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
