Oven-Roasted Salmon and Fennel

  • Cooking time30
  • Prep time8
  • 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. Becel Olive Plus™ Oil Blend
  • 0.5 tsp. kosher salt, divided
  • 0.25 tsp. freshly ground mixed peppercorns, divided
  • 1 boneless, skinless salmon fillet (about 1-1/4 lbs./700 g)


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.