Salmon with Fennel
Ellen Whiteman
Salmon with Fennel is a delicious and healthy seafood dish with Mediterranean flavors. It is made with fresh salmon, yellow onions, fennel bulbs, olive oil, thyme leaves, fennel fronds, orange zest, orange juice, kosher salt, and black pepper. The dish is pescatarian-friendly and is perfect for those following a healthy diet. The salmon is cooked with the aromatic fennel and citrus flavors, resulting in a flavorful and nutritious meal. It is a great option for seafood lovers and those looking for a light and refreshing dish.
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25 mins
30 mins
Nutritional Value
Ingredients
10-pound salmon for 12 servings, adjusted for 4 servings
5 cups for 12 servings, adjusted for 4 servings
5 cups for 12 servings, adjusted for 4 servings
Zest of 1 orange
Instructions
Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
Preheat the oven to 500 degrees.
Sauté the onions and fennel with the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and sauté for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
Place a baking sheet lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot baking sheet and bake it for exactly 30 minutes (10 minutes for each inch of thickness). Do not overbake!
Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
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