Salmon with Fennel and Lemon
Fish is always a great choice when time-pressed, but it rarely makes for enjoyable leftovers. The crunchy freshness of the fennel and the brightness of the lemon makes this dish an exception; it’s great when first-served and reheated the next day.
Makes
Serving size
Ingredients
10-ounces salmon, cut into 4, 2.5 ounce fillets
1 teaspoon fennel or anise seeds, crushed
1 lemon, zested and juiced (separated)
¼ teaspoon Black pepper, freshly ground
2 cups fennel bulb, thinly slice, divided
3 tablespoons olive oil, divided
1 lemon, sliced
6 sprigs thyme
¼ cup fennel fronds
¼ teaspoon sea salt (optional, not included in nutrient analysis)
Special Equipment:
Mortar and pestle
Instructions
- Preheat oven to 325°F.
- Arrange salmon between layers of paper towels to absorb extra moisture.
- Crush the fennel or anise seeds in a mortar and pestle, then add to a small bowl.
- Add the lemon zest, salt, if using, and pepper and mix to combine.
- Spread the spice mixture all over the salmon fillets.
- Arrange half of the fennel slices on the bottom of a baking dish or oven-proof skillet. Drizzle with 1 tablespoon of olive oil.
- Arrange the salmon over the fennel. Place the lemon slices on top.
- Arrange the thyme sprigs around and on top of the fish.
- Drizzle with 1 tablespoon of the olive oil. Roast for 25 minutes.
- Combine the remaining sliced fennel with the fennel fronds, lemon juice and remaining tablespoon of olive oil.
- Serve each fillet with some of the roasted fennel underneath and the fennel salad on top.
Cooking Tip
Use a cast iron skillet and bring it to the table and serve from the skillet for an impressive presentation and easy clean up.
Recipe contributed by FamilyCook Productions
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