Oven-Roasted Salmon and Fennel
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Cooking time30 min![]()
Prep time8 min![]()
Servings4
Ingredients
- 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.)
Instructions
- 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.
- 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.
- Garnish with chopped fennel fronds and lemon peel.
