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Poached Salmon with Roasted Fennel and Dill

This dish features salmon fillets gently poached in a flavorful broth alongside roasted fennel bulbs. The final dish has tender, flaky salmon paired with caramelized fennel, both infused with herbal and citrus notes, resulting in an elegant, rustic presentation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bulbs fennel bulbs trimmed and sliced
  • 4 fillets salmon fillets skin-on or off as preferred
  • 1 bunch fresh dill chopped
  • 1 large citrus zest from lemon or orange
  • 2 tablespoons olive oil divided
  • 2 cups vegetable or fish broth
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Deep skillet or wide saucepan
  • Tongs
  • Cooking spoon
  • Knife
  • Cutting Board

Method
 

  1. Preheat your oven to 400°F (200°C). Place the sliced fennel bulbs on a baking sheet, toss with a tablespoon of olive oil and a pinch of salt and pepper. Roast in the oven until tender and lightly caramelized, about 20-25 minutes, until golden and fragrant.
  2. Meanwhile, fill a deep skillet or wide saucepan with the broth and bring it to a gentle simmer over medium heat. Add a splash of olive oil if desired, along with a pinch of salt and pepper to season the broth.
  3. Gently lower the salmon fillets into the simmering broth, skin-side down if applicable. Cover the pan and cook for about 8-10 minutes, or until the salmon is just cooked through and flakes easily with a fork. Adjust the heat to keep the broth at a bare simmer.
  4. While the salmon poaches, finely chop the dill and grate the citrus zest. Mix these together in a small bowl and set aside to let the flavors meld.
  5. Remove the roasted fennel from the oven and transfer to a serving platter or keep warm on a low heat. Carefully lift the poached salmon from the broth using tongs and place on a plate or serving dish.
  6. Once the salmon is out, spoon a bit of the hot broth over the fillets, then sprinkle with the herby citrus zest mixture for brightness and aroma.
  7. Arrange the roasted fennel alongside the salmon on the platter, and drizzle everything with a bit of the remaining broth and a drizzle of olive oil if desired. Serve immediately, allowing the warm, fragrant flavors to shine.

Notes

For extra flavor, add a splash of white wine to the broth while simmering. This dish pairs well with crusty bread or a fresh green salad.