Introduction
Roasted salmon fillets with fennel is a light, balanced, and easy-to-prepare dish perfect for a healthy dinner. Fresh salmon fillets and thinly sliced fennel bulbs are slow-roasted together with a fragrant sauce of coriander seeds, pink peppercorns, and olive oil, then garnished with toasted hazelnuts. This dish is full of subtle flavors and satisfying textures.
Why You’ll Love This Recipe
This recipe is gentle and slow-cooked, bringing out the natural sweetness of fennel and the delicate flavor of salmon. It requires minimal hands-on time, making it ideal for relaxed cooking. The combination of crunchy toasted hazelnuts and aromatic spices elevates a simple meal into a gourmet experience.
Recipe Origins
Inspired by French cuisine’s appreciation for slow-roasted vegetables and fresh fish, this recipe pairs fennel—a classic Mediterranean vegetable—with salmon. The slow roasting technique at low temperature ensures tender, juicy fish and perfectly caramelized fennel.
Nutrition Information
Calories: 400
Fat: 25g
Carbohydrates: 6g
Protein: 35g
Sodium: 450 mg
Quick Facts
Preparation Time: 30 min
Cooking Time: 50 min
Servings: 4
Difficulty: ⭐⭐ (Easy)
Storage and Reheating Tips
Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in a low oven to preserve moisture, or enjoy cold as a salad topping.
Serving Suggestions
Pair this dish with steamed new potatoes, wild rice, or a fresh green salad. A crisp Alsace Riesling wine enhances the flavors beautifully.
Common Mistakes
Cooking at too high temperature can dry out the salmon. Thick fennel slices may not cook evenly. Forgetting to toast the hazelnuts reduces flavor and texture contrast.
Recipe Variations
Add lemon zest to the fennel sauce for a citrus touch. Substitute hazelnuts with toasted almonds or walnuts. Use sea bass or trout fillets instead of salmon.
Frequently Asked Questions
Can I use frozen salmon?
Yes, but thaw completely before cooking.
What if I don’t have pink peppercorns?
You can use black peppercorns or omit them.
Can I speed up cooking by increasing the oven temperature?
You can roast at 180°C for about 20 minutes, but the slow roast enhances flavors best.
Ingredients
- 4 fresh salmon fillets
- 50 g peeled whole hazelnuts
- 3 fennel bulbs
- 1 lemon
- 1 tablespoon pink peppercorns
- 1 tablespoon coriander seeds
- 3 tablespoons olive oil
- Salt
- Pepper
Instructions
1- Preheat the oven to 80°C (176°F)
2- Wash the fennel bulbs, remove the core, cut them into quarters lengthwise, then slice them thinly
3- Arrange the fennel slices in a high-sided gratin dish
4- In a bowl, mix pink peppercorns, coriander seeds, olive oil, salt, and pepper, then pour this sauce over the fennel slices
5- Rinse the salmon fillets without removing the skin and pat dry with paper towels
6- Place the salmon fillets skin-side down on top of the fennel
7- Bake in the oven for 50 minutes; increase cooking time if you prefer well-cooked fish
8- While cooking, roughly chop the hazelnuts and toast them dry in a non-stick pan for 3 minutes
9- After baking, serve the salmon and fennel with cooking juices and sprinkle with toasted hazelnuts
10- Serve with lemon wedges if desired
