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Oven-Roasted Salmon and Fennel

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  • Cooking time30 min
  • Prep time8 min
  • Servings4
recipe image Oven-Roasted Salmon and Fennel


  • 1 lemon, cut in half
  • 1 large fennel bulb (about 1-1/4 lbs./700 g), trimmed and thinly sliced, reserve 2 Tbsp. (30 mL) chopped fronds for garnish
  • 1 large shallot, sliced (about 1/2 cup/125 mL)
  • 2 Tbsp. (30 mL) Becel Olive Plus™ Oil Blend
  • 1/2 tsp. (2 mL) kosher salt, divided
  • 1/4 tsp. (1 mL) freshly ground mixed peppercorns, divided
  • 1 boneless, skinless salmon fillet (about 1-1/4 lbs./700 g)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 400°F (200°C). Slice 1 lemon half into 4 thin slices, then grate 1 Tbsp. (15 mL) lemon peel from remaining lemon half; set aside.
  2. Combine fennel, shallot, Becel Olive Plus™ Oil Blend, 1/4 tsp. (1 mL) salt and 1/8 tsp. (0.5 mL) peppercorns in baking sheet with shallow sides and arrange in single layer. Top with salmon. Sprinkle salmon with remaining 1/4 tsp. (1 mL) salt and 1/8 tsp. (0.5 mL) peppercorns, then top with lemon slices. Bake until salmon flakes with a fork and fennel is crisp-tender, about 30 minutes.
  3. Garnish with chopped fennel fronds and lemon peel.

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