Mediterranean Baked Salmon with Fennel and Citrus

• 4 salmon fillets, 6 oz each
• 1 large fennel bulb, thinly sliced
• 2 oranges, zested and juiced
• 2 lemons, zested and juiced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt to taste
• Black pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Optional: red pepper flakes for heat

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together orange juice, lemon juice, olive oil, garlic, oregano, salt, and pepper.
3. 3 Arrange fennel slices on a baking sheet and top with salmon fillets.
4. 4 Pour the citrus mixture over the salmon and fennel.
5. 5 Bake for 20 minutes, or until salmon is cooked through.
6. 6 Garnish with parsley, dill, and a sprinkle of red pepper flakes if desired.

Equipment

• Baking sheet
• Whisk
• Baking dish (optional)

Variations

• Add olives and capers to the mix for a classic Nicoise twist.
• Substitute fennel with thinly sliced leeks for a milder flavor.

Substitutions

• If fennel is too strong for your taste, use celery root instead.
• Use fresh lemon and orange zest for brighter flavor, but dried will work in a pinch.

Pairings

• A side of garlic mashed potatoes
• A simple arugula salad with lemon vinaigrette

Nutrition

Tips

• For extra flavor, marinate the salmon in the citrus mixture for 30 minutes before baking.
• Check the salmon for doneness at 15 minutes; it should flake easily with a fork.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of quinoa or roasted vegetables for a complete meal.
• Pairs beautifully with a crisp white wine.

FAQ