Best Baked Salmon With Fennel And Tomatoes Recipes

Salmon with Fennel image

Provided by Ina Garten

Time 1h15m

Yield 10 to 15 servings

Number Of Ingredients 10

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

Steps:

Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
Preheat the oven to 500 degrees F.
Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

Baked Salmon With Fennel and Tomatoes image

Provided by English_Rose

Categories European

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

2 fennel bulbs
2 tablespoons flat leaf parsley, chopped
1 lemon, zest and juice
6 ounces cherry tomatoes
1 tablespoon olive oil
2 salmon fillets, about 6 oz each
6 black olives (optional)

Steps:

Heat the oven to 350F.Trim the leafy fronds from the fennel and set aside. Cut the fennel bulbs in half then cut each halt into 3 wedges.
Cook in boiling salted water for 10 mins then drain well.
Chop the fennel fronds roughly then mix with the parsely and lemon zest.
Spread the drained fennel over a shallow ovenproof dish than add the tomatoes.
Drizzle with olive oil then bake for 10 minutes
Nestle the salmon among the veg, sprinkle with lemon juice then bake for 15 more mins until the fish is just cooked.
Scatter over the parsley, zest and fennel leaves and serve.

Nutrition Facts : Calories 528.6, Fat 18.6, SaturatedFat 2.8, Cholesterol 165.4, Sodium 342.8, Carbohydrate 26.4, Fiber 10.9, Sugar 2.3, Protein 67.8

Roasted Fennel and Red Onion Salmon image

Provided by Budding Chef

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 fennel bulbs, cut into 1/2 inch wedges
1 red onion, cut into 1/2 inch wedges
6 garlic cloves, smashed
1 cup cherry tomatoes
1/2 bunch fresh thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons extra virgin olive oil
24 ounces salmon fillets, skinned
1 lemon, halved
3 cups cooked rice (optional)

Steps:

Heat oven to 400°F.
In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoons salt, 1/4 teaspoons pepper and the oil.
Spread evenly and roast for 20 minutes.
Move vegetable to side of pan and add salmon, redistribute vegetables around the salmon fillets. Squeeze the lemon halves over the salmon and vegetables, sprinkle with remaining salt and pepper.
Return to oven and roast until the salmon is the same color throughout and flakes easily (10-12 minutes).
Serve immediately, over rice if desired.