Looking for a healthy dinner idea? Try this delicious herbaceous roasted salmon with juicy fennel and tomatoes accompanied by a fresh creamy vinaigrette.
Salmon is such a great protein to mix and match with a wealth of different flavors. For this recipe, we’re balancing the richness of roasted salmon with a juicy mixture of tomatoes and fennel and a fresh and creamy vinaigrette.
What do you need for this roasted salmon recipe?
Salmon: A fresh salmon fillet with an even thickness is what you need for this recipe in order to cut the fillet in pieces with an equivalent thickness to cook evenly.
Vinaigrette: Combining Greek yogurt, mayonnaise, garlic powder and lemon juice will make for a nice creamy, citrusy and refreshing vinaigrette to complement the salmon.
Herbs: For this recipe, we’re using dry dill with the salmon as well as fennel seeds and dry basil for the tomato and fennel mixture.
Cherry Tomatoes: Naturally sweet, they just burst with flavor when you cook them slowly with olive oil.
Fennel: Roasted fennel is amazing and gives a nice anis flavor that pairs really well with the roasted salmon.
How to make this recipe?
The recipe is pretty straightforward to make. Here are a couple of tips to make it great:
- Take the time to roast the fennel until it becomes tender. When you make the fennel and tomato mixture give it time to simmer and for all the flavors to combine.
- It is easy to overcook salmon, so keep a close eye on it and make sure the pieces are of equivalent sizes so they cook evenly. 5-8 minutes is enough at 425F to cook the 1/4 lb portions.
What to pair the roasted salmon recipe with?
This dish is a healthy meal in itself and has everything you need! However, if you are looking for something extra, you should try the meal with some roasted fingerling potatoes with garlic and herbs.
- 1 lb. salmon
- 1 lb. cherry tomatoes
- 1 bulb of fennel
- Microgreens for garnish
- 1/4 cup of Greek yogurt
- 3 tbsp. mayonnaise
- 1/4 tsp garlic powder
- 1 lemon, juiced
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp dry basil
- 1/4 tsp fennel seeds
- 1/4 tsp dry dill
- 4 tbsp olive oil
- 1/4 cup of vegetable stock
- Start the oven at 400F.
- Slice the fennel bulb into 1/4 inch slices.
- Drizzle the fennel slices with olive oil and season with salt and pepper
- Put a parchment paper on a baking tray and spread the fennel slices on it.
- Roast the fennel in the oven for 45 minutes, turning over the slices halfway.
- While the fennel is roasting, cut the salmon fillet into 4 equal portions.
- Drill the portions with olive oil and season with dry dill, salt and pepper
- Reserve in the fridge.
- Combine the mayonnaise, yogurt, juice from the lemon and garlic powder in a small bowl. Season with salt and pepper. Reserve in the fridge.
- Once the fennel is roasted, take out the core from the fennel slices and reserve.
- Put olive oil in a small frying pan and bring to a low heat.
- Add the cherry tomatoes to the frying pan and slowly cook for 3-4 minutes.
- Add the fennel slices to the pan, add the fennel seeds and dry basil and cook for another 2 minutes.
- Add the vegetable stock, season with salt and pepper and let simmer for 10 minutes.
- While the fennel and tomatoes are simmering, put your salmon pieces on the baking tray that had the fennel slices and roast in the oven at 425F for 5-8 minutes.
- To plate, add the sauce on each side of the plate, put some of the fennel and tomato mixture in the middle of the plate and put a piece of the roasted salmon on top.
- Garnish with microgreens.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.