Roasted Salmon with Fennel, Tomatoes, and Potatoes

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Fennel and salmon are a match made in heaven.

Roasted Salmon with Fennel Tomatoes and Potatoes platted

The richness of salmon is contrasted by the brilliant fragrant fennel and mellow roasted tomatoes. The mix of lemon, garlic, olive oi — components that outline Mediterranean cooking — makes an intensely flavorful, vibrant dish.

This roasted salmon with fennel, tomatoes, and potatoes is an easy, fast weeknight one pan dinner. It’s a type of dishes which can be so tasty and wholesome, a breeze to assemble, but elegant sufficient to share with buddies.

I like to make use of pink peppercorns as they’ve a gentle, fruity aroma, and a candy peppery style, making them an ideal spice for fish and seafood. When cooked, their tase grow to be just like that of black pepper however milder and have a refined fruitiness and sweetness. Regardless of their redness, they’re not spicy scorching like different peppers.

They associated to the cashew nuts, it’s possible you’ll substitute for black pepper in case of allergic reactions. The end result will nonetheless be as flavorful, however it’s possible you’ll wish to use a bit much less in order that its sturdy peppery style and aroma don’t overwhelm that of the fennel.

The pink peppercorns are too delicate to be floor in a peppermill as he berry skins can break aside and clog it up. It’s best to crush them with a knife or spice grinder.

Baking the potatoes alongside with the cod salmon, makes this a whole dinner.

Kali orexi!

Roasted Salmon with Fennel Tomatoes and Potatoes

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Roasted Salmon with Fennel, Tomatoes and Potatoes

This roasted salmon with fennel, tomatoes, and potatoes is an easy, fast weeknight one pan dinner. It’s a type of dishes which can be so tasty and wholesome, a breeze to assemble, but elegant sufficient to share with buddies.

Prep Time10 minutes

Cook dinner Time30 minutes

Whole Time40 minutes

Course: Most important Course

Delicacies: Greek, Mediterranean

Key phrase: Fennel, Potatoes, Salmon, Tomatoes

Servings: four

Energy: 361kcal

Components

  • four Wild Caught Salmon Fillets
  • 1 Massive Fennel Bulb and the leaves
  • eight oz Grape Tomatoes
  • 1.5 lb Child Pink Potatoes
  • 2 tbsp Garlic minced, divided
  • 1 Lemon Zested and Juiced
  • 6 tbsp Olive Oil Additional Virgin, divided
  • Salt to style
  • 1/2 tsp Pink peppercorns crushed, divided –See Observe

Directions

  • Preheat the oven to 375o F

  • Rince after which minimize the potatoes in half (or quarters, if mandatory), in order that to have bite-sized items.

  • Wash the fennel and separate the bulb from the leaves. Cur the bulb and thick elements of the stems in 1/2″ slices. Finely chop 2 tbsp of the leaves and put aside. Preserve some extra of the leaves for garnish.

  • In a baking sheet, add the potatoes, and fennel bulb and stems. Drizzle with four tbsp of the olive oil and sprinkle with salt, 1/four tsp pink pepper, 1 tbsp of the garlic and half of the lemon zest. Stir to unfold the olive oil and spices evenly on the greens.

  • Bake for 15 minutes or till the potatoes is midway cooked, stirring a few occasions to make sure even browning to the greens. 

  • In the meantime, minimize the tomatoes in half and put together the salmon fillets. Rub the floor of the fillets with the remaining 2 tbsp of olive oil. Sprinkle with salt, the remaining of the pink pepper, garlic, lemon zest, and fennel leaves.

  • Take away the pan from the oven, stir gently and re-arrange them making “nests” leaving area for the fish.

  • Place the salmon fillets within the nests and sprinkle with the tomatoes. Bake for 15 minutes or till the fish is totally cooked, however not dry.

  • Drizzle with the lemon juice, sprinkle with a few of the remaining fennel leaves and serve.

Notes

The pink pepper tree is in the identical household as cashew bushes and should set off an allergic response in folks with allergic reactions to tree nuts. Substitute with black pepper if allergic reactions are current.   The vitamin data proven is an estimate offered by a web-based vitamin calculator. It shouldn’t be thought-about an alternative to an expert nutritionist’s recommendation.

Diet

Serving: fourservings | Energy: 361kcal | Carbohydrates: 32.9g | Protein: 9.9g | Fats: 23.1g | Saturated Fats: three.fourg | Ldl cholesterol: 12.eightmg | Sodium: 335.eightmg | Fiber: three.threeg | Sugar: three.eightg | Vitamin A: 570IU | Vitamin C: 32.9mg | Iron: zero.threemg

I hope you’ll give this Roasted Salmon with Fennel, Tomatoes, and Potatoes a attempt!

Let me know within the feedback when you have any questions.

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