Salmon with Roasted Fennel & Asparagus
Tender, flaky salmon fillets roasted alongside caramelized fennel and crisp-tender asparagus. A bright, unfussy sheet-pan dinner finished with fresh lemon and dill that comes together in about 30 minutes.
For 4 servings
- prep
Preheat the oven and prepare the sheet pan.
1.Position a rack in the middle of the oven and preheat to 425°F (220°C).2.Line a large rimmed sheet pan with parchment paper for easy cleanup. - prep
Season the vegetables.
1.On the sheet pan, toss the sliced fennel and trimmed asparagus with 2 tablespoons olive oil, half the salt, and the black pepper.2.Spread into an even layer, making sure the asparagus is positioned around the edges where they'll get more heat.TIPKeep fennel slices uniform in thickness so they roast evenly. - roast · ~10 min
Roast the vegetables for 10 minutes.
Slide the sheet pan into the oven and roast until the fennel begins to soften and brown at the edges, about 10 minutes.
TIPThe vegetables should be starting to caramelize but not yet fully tender. - prep
Prepare the salmon and add to the pan.
1.Pat the salmon fillets dry with paper towels.2.Brush the salmon with the remaining 1 tablespoon olive oil and season with the remaining salt.3.Nestle the salmon fillets among the vegetables on the sheet pan, skin side down.4.Scatter the sliced garlic over the salmon and vegetables.TIPDrying the salmon skin well helps it crisp up in the oven. - roast · ~9 min
Roast the salmon and vegetables together.
Return the pan to the oven and roast until the salmon is just cooked through and flakes easily with a fork and the vegetables are tender and caramelized, 8 to 10 minutes.
TIPFor medium doneness, pull the salmon at 125°F (52°C) — it will carry over to the ideal 130-135°F. For well-done, cook to 140°F (60°C). - garnish
Finish with lemon and fresh dill, then serve.
1.Squeeze the juice from half the lemon over the salmon and vegetables.2.Sprinkle with chopped fresh dill.3.Serve immediately with the reserved lemon wedges on the side.TIPA final drizzle of good olive oil just before serving adds richness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon skin thoroughly dry before seasoning for superior crispness.
- 2Slice fennel bulbs to a uniform 0.5-inch thickness so they roast evenly without burning.
- 3Position asparagus around the sheet pan edges where heat is highest for charred tips.
- 4For the flakiest salmon, pull it from the oven at 125°F (52°C) — carryover heat finishes cooking.
- 5Let roasted fennel and asparagus rest 2 minutes on the pan before serving to reabsorb juices.
- 6Leftover salmon and vegetables keep well in the fridge 2 days; reheat gently in a warm oven.
Adapt it for your goals.
Herb-swap
Replace dill with fresh basil, tarragon, or parsley for a different herbal note that still complements the lemon and roasted vegetables.
low oilLow-oil
Reduce olive oil to 1.5 tablespoons total and use a nonstick sheet pan or silicone mat; the salmon's natural oils keep it moist.
high proteinHigh-protein
Add 200g of halved cherry tomatoes and a drained 400g can of chickpeas alongside the vegetables for extra protein and fiber without changing the cooking method.
dairy addedDairy-added
Scatter 2 tablespoons of crumbled feta over the finished dish for a salty, tangy contrast that echoes Mediterranean flavors.
citrus variationCitrus-variation
Substitute lemon with orange or a mix of lemon and lime wedges; the sweetness of orange works especially well with roasted fennel.
Why this is on our healthy list.
Rich in Omega-3s
Salmon provides high-quality omega-3 fatty acids, which support heart and brain health, while the olive oil adds additional anti-inflammatory monounsaturated fats.
Good Source of Vitamin C
Fresh lemon juice and wedges contribute immune-supporting vitamin C, enhancing iron absorption from the vegetables and fish.
High in Fiber
Fennel bulb and asparagus are both excellent sources of dietary fiber, aiding digestion and promoting satiety.
Antioxidant-Rich Vegetables
Asparagus and fennel contain antioxidants like quercetin and kaempferol, which help combat oxidative stress and inflammation.
Frequently asked questions
Yes, thaw them completely in the refrigerator overnight, then pat very dry before seasoning to avoid steaming instead of roasting.
