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Oven-Roasted Salmon and Fennel

  • Cooking time30 min
  • Prep time8 min
  • ServingsRecipe serves 4


  • 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. Becel Olive Plus™ Oil Blend
  • 1/2 tsp. kosher salt , divided
  • 1/4 tsp. freshly ground mixed peppercorns , divided
  • 1 boneless, skinless salmon fillet (about 1-1/4 lbs./700 g)
Calories from Fat180.00
Total Fat20.00 g
Saturated Fat4.000 g
Trans Fat0.000 g
Polyunsaturated Fat5.000 g
Monounsaturated Fat10.000 g
Cholesterol85 mg
Sodium350 mg
Total Carbs11.00 g
Dietary Fiber4.0 g
Sugars2.00 g
Protein38.00 g
Calcium8 %
Iron8.00 %
Potassium1,110.000 mg
Omega-33.00 g
Omega-61.50 g
Vitamin C50.0 %
Vitamin A2.0 %


  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.