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Roasted Salmon with Fennel and Potatoes

A springtime sheet pan recipe that is both light and filling. An orange-fennel dressing pulls the meal together.
Course Dinner
Type American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 525 kcal

What You'll Need

  • 4 salmon fillets
  • 1 fennel bulb with fronds
  • 2 medium Yukon Gold potatoes
  • 1 orange
  • 1 shallot
  • 1 tablespoon white wine vinegar
  • ¼ cup olive oil divided
  • Salt and pepper to taste

What to Do

  1. Preheat the oven to 375°F and line a sheet pan with aluminum foil.
  2. Toss the diced potatoes with 1 tablespoon of olive oil, salt and pepper to taste. Spread on a sheet pan in a single layer, then roast in the oven for 15 minutes.
  3. While the potatoes roast, trim the rough bottom of the fennel bulb and trim off the fronds. (Reserve the fronds for later!). Dice the bulb, then toss in 1 tablespoon of olive oil. After the potatoes have roasted for 15 minutes, toss once, then add the fennel to the sheet pan. Roast for an addition 15 minutes.
  4. While the potatoes and fennel roast, peel and mince the shallot. In a small bowl, combine the minced shallot, white wine vinegar, and the juice of ½ the orange. Set aside for 5-10 minutes.
  5. Remove the potatoes and fennel from the oven and toss once. Then, create a space in the middle of the sheet pan and place the salmon fillets in the center. Season the salmon with salt and pepper.
  6. Roast the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily. (The exact time will depend on the thickness of your fish.)
  7. While the fish roasts, finely chop some of the fennel fronds (about 1 tablespoon). Then, whisk 2 tablespoons of olive oil into the shallot and orange juice mixture and stir in the fronds. Season with salt and pepper to taste.
  8. Drizzle the dressing over the roasted potatoes, fennel, and salmon. Serve with a green salad.