Lemon Oven Roasted Salmon with Fennel & San Marzano Tomatoes Recipe

Lemon Roasted Salmon with Fennel and San Marzano Tomatoes Cooked The Hungry Goddess

Fish cravings are easy to satisfy here in South Florida.  There is an abundance of fresh fish year round and yet, our preferred go-to fish is salmon.  My local market had some gorgeous, thick Chilean salmon fillets that were irresistible and inspired big grins when I brought them home.

Preparing the Lemon Roasted Salmon with Fennel and San Marzano Tomatoes was soooo easy and you have dinner in less than 45 minutes.  So easy that I was actually on conference calls while slicing up my fennel and lemons.  Can I just say that mandolins are divine?  The fennel stays crunchy when roasted and turns soooo sweet – so for those who are not fans of the heavier anise flavor of raw fennel, try it roasted!  For an extra special treat look for baby fennel coming to your market this Spring!

San Marzano tomatoes are the best IMHO.  They hold up well to roasting and the flavor is strong and sweet.  I use them when I see them, but any cherry tomatoes are fine in the recipe.  The roasted tomatoes provide a nice acidic counterpart to the lemon, fennel, and salmon.

What is your go-to fish?

Lemon and Fennel for Salmon Casserole The Hungry Goddess

 Ingredients ( serves 4)

  • 4 portions salmon fillet (skin or no skin)
  • 2 lemons sliced thin and de-seeded
  • 1 fennel sliced thin (mandolin works great)
  • San Marzano plum tomatoes or any kind of cherry tomatoes
  • 6 cloves of garlic minced or pressed
  • 3 – 4 tablespoons olive oil
  • Sprinkle of Greek oregano
  • Salt & Pepper

Lemon Roasted Salmon with Fennel and San Marzano Tomatoes Recipe

Directions

Preheat the oven to 400F degrees. Use 1-2 tablespoons of olive oil to spread in the bottom of a baking pan (with high sides) or casserole dish.  I used a glass baking dish.  Lay the salmon in the dish.  Drizzle the salmon with a bit of olive oil (lightly), spread the garlic, and sprinkle oregano, salt and pepper.  Spread the sliced lemons and fennel over and under the salmon.  Place the cherry tomatoes throughout the dish.  Drizzle a bit more olive oil over the veggies.  Bake for 20 to 25 minutes (longer times for thick salmon fillets).  Serve with quinoa, couscous, or Lemon, Garlic, Oregano Roasted Potatoes.  ENJOY!

Oven Roasted Salmon with Lemon Fennel and Marzano Tomatoes Recipe from The Hungry Goddess

Other Salmon recipes from The Hungry Goddess:

Miso and Honey Glazed Verlasso Salmon with Roasted Vegetables Recipe

Wild Salmon, Brussel Sprouts & Black Rice

Lemon Tarragon Salmon with Greek Salad and Yogurt Dressing Recipe

Potato Parsnip Pancakes with Dill Pollen Creme Fraiche & Smoked Salmon Recipe

Almond Crusted Salmon with Fruit Salsa and Black Rice

 

Related Posts Plugin for WordPress, Blogger...

About Kimberly Moore - The Hungry Goddess Herself

4 Responses to “Lemon Oven Roasted Salmon with Fennel & San Marzano Tomatoes Recipe”

Read below or add a comment...

  1. That looks superb! Divinely delicious!!!
    Minnie@thelady8home recently posted..Avocado breakfast slidersMy Profile

Trackbacks

  1. […] Lemon Oven-Roasted Salmon with Fennel and San Marzano Tomatoes from The Hungry Goddess […]

  2. […] to baked fish parcels or roast a piece of salmon on a bed of fennels, onion and lemon. Try this lemon, fennel and tomato roasted salmon is from The Hungry […]

  3. […] to baked fish parcels or roast a piece of salmon on a bed of fennels, onion and lemon. Try this lemon, fennel and tomato roasted salmon is from The Hungry […]



Feed the Goddess with a Comment

*

CommentLuv badge