Roasted Salmon with Citrus and Fennel

This sheet pan dish features salmon fillets roasted alongside fennel bulbs and citrus slices, infused with fresh ginger and fragrant herbs. The vegetables develop caramelized edges, while the fish remains tender and flaky, creating a colorful and vibrant centerpiece. The final appearance showcases golden-brown fennel, bright citrus, and juicy, cooked salmon all on a single tray.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method

Ingredients

4 fillets salmon fillets preferably skin-on
2 bulbs fennel bulbs trimmed and sliced
2 large citrus fruits oranges, lemons, or grapefruits, sliced
1 inch fresh ginger peeled and grated
3 tablespoons olive oil plus extra for drizzling
1 teaspoon fresh fennel fronds chopped for garnish
to taste salt and pepper for seasoning

Equipment

Baking sheet
Sharp knife

Method

Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper for easy cleanup.
Slice the fennel bulbs into thin wedges and arrange them evenly on the baking sheet.
Place the citrus slices over and around the fennel, distributing them for color and flavor.
Drizzle the fennel and citrus generously with olive oil, then season with salt and pepper.
Sprinkle the grated ginger over the vegetables for a bright, spicy aroma.
Nestle the salmon fillets among the vegetables, skin-side down, ensuring they’re evenly spaced.
Drizzle a little olive oil on the salmon and season with salt and pepper for flavor.
Place the sheet in the oven and roast for about 15–20 minutes, or until the salmon flakes easily and the fennel is caramelized around the edges.
Once cooked, sprinkle the chopped fennel fronds over the dish for a fresh, herbal finish.
Serve the roasted salmon with the caramelized fennel and citrus slices, enjoying the vibrant colors and aromas on your plate.