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Baked Orange Salmon with Fennel

Baked Orange Salmon with Fennel

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
ellenmoriah

ellenmoriah

A surprisingly good and healthy dish for guests or family. Salmon fillets are roasted with fennel bulb in an orange sauce.

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (150 degrees C).
  2. In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes.
  3. Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Cover the dish with aluminum foil.
  4. Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
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Reviews

ellenmoriah2
32

ellenmoriah2

1/26/2009

The photo for this recipe (taken by Linda) looks like the green portion of the fennel was included in the recipe. Only the bulb (the white part) should be used, and it needs to be sauteed before baking on top of the fish. The salmon will dry out if baked too long. I put the dish in the oven at the same time I turn the oven on (to 350°). Bake, covered with foil, for 30 minutes and it should be cooked, but moist. Serve with the fennel on top of each piece of salmon. The flavors compliment one another very nicely. This review is written by the original poster of the recipe (ellenmoriah), and is intended to clear up any misunderstandings about it. It's a very tasty dish when made correctly. (Note: one reviewer recommends adding Old Bay Seasoning. That ingredient is in the original recipe.)

ellenmoriah
29

ellenmoriah

4/30/2012

THE FENNEL: Remove all green stems, any discolored parts of the white fennel core, and the then dice a small yellow onion or 2 shallots. Sautee fennel and onions in about 2 tblsp. of good (green) olive oil over medium heat until the diced fennel and onions soften and begin to caramelize (about 20-30 minutes). Cut the salmon filet into serving size portions. I cut 1 lb. filet (about 1/2" thick) into 4 pieces to serve 4. Place skin-side down in an 8x8 glass cooking dish. Pour 1/4 c. orange juice over the fillets. It will spill onto, and cover, the bottom of the dish. Liberally sprinkle the top of each fillet with Old Bay Seasoning (if you have another fish seasoning you prefer, it should work too). Top each fillet with the cooked fennel and onion so it's evenly distributed. Cover the dish with tin foil and bake at 350° for 30 minutes. Remove from the oven and let it rest for 5-10 minutes before serving. Serve with the fennel still on top of each piece. This goes very nicely with sauteed red swiss chard (with caramelized onions and garlic) and brown rice (spiced with lemon juice and garlic salt). I've served this dish many times to many different people. It always gets rave reviews and no leftovers. For those of you who read LynnHK's review (no offense to her that I don't remember her name just right).... well, if you read her review, you should know she made it wrong. I'm sure she meant no harm.

LynnInHK
26

LynnInHK

1/20/2005

Healthy all right, but totlly devoid of taste! The fennel tasted so promisingly good while baking, but the salmon failed to soak up any of the fennel or OJ taste. A big disappoint.

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