Salmon with Roasted Fennel & Asparagus
This vibrant one-pan meal features flaky salmon roasted alongside tender-crisp fennel and asparagus, all brightened with a squeeze of fresh lemon. It's a perfect healthy dinner that comes together in under 30 minutes.
For 2 servings
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the sliced fennel and trimmed asparagus. Drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 10 minutes to give them a head start on caramelization.
While the vegetables roast, pat the salmon fillets very dry with paper towels. This helps achieve a crispier skin (if skin-on). Season both sides of the salmon with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and the garlic powder.
After the initial 10 minutes, remove the baking sheet from the oven. Gently push the vegetables to one side to make space for the salmon. Place the seasoned salmon fillets, skin-side down if applicable, directly on the baking sheet. Arrange a few lemon slices over the salmon and among the vegetables.
Return the baking sheet to the oven and roast for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F / 63°C) and the vegetables are tender-crisp and lightly browned.
Carefully remove the baking sheet from the oven. Squeeze the juice from the remaining lemon half over the entire dish. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: Ensure vegetables and salmon are in a single layer for even cooking and browning. If necessary, use two baking sheets.
- 2Pat salmon dry: This crucial step helps achieve a nicely seared or crispy skin on the salmon, preventing it from steaming.
- 3Check doneness: Salmon is done when it flakes easily with a fork. Overcooking can make it dry, so keep an eye on it, especially if your fillets are thinner.
- 4Fennel fronds: Don't discard the feathery fennel fronds! Chop them finely and sprinkle over the finished dish for an extra layer of anise-like flavor and garnish.
Adapt it for your goals.
Herb Swap
Instead of garlic powder, try adding 1/2 teaspoon of dried dill, thyme, or oregano to the vegetables and salmon for a different aromatic profile.
Vegetable MedleyVegetable Medley
Substitute or add other quick-cooking vegetables like broccoli florets, bell pepper strips, or cherry tomatoes. Adjust roasting times as needed.
Spice it UpSpice it Up
Add a pinch of red pepper flakes to the vegetables for a subtle kick, or a dash of smoked paprika for a smoky depth of flavor.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of EPA and DHA, essential omega-3s known for their anti-inflammatory properties, supporting heart and brain health.
High in Fiber and Antioxidants
Fennel and asparagus provide dietary fiber, aiding digestion and promoting gut health, along with antioxidants that protect cells from damage.
Packed with Vitamins and Minerals
This meal delivers a good dose of Vitamin D, B vitamins (from salmon), Vitamin K, Vitamin C (from lemon and vegetables), and potassium, contributing to overall well-being.
Frequently asked questions
Yes, you can! Just ensure the salmon fillets are fully thawed in the refrigerator overnight or under cold running water before patting them dry and seasoning. The cooking time should remain similar.
