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?
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
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!
Other Salmon recipes from The Hungry Goddess: