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Oven-Roasted Salmon and Fennel

  • Cooking time30 min
  • Prep time8 min
  • ServingsPortions 4
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)
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.