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•December 28, 2025

Citrus Roasted Salmon with Fennel and Burst Tomatoes

Total Time

45 min

Servings

4 people

Level

easy

Rating

(1)

Citrus Roasted Salmon with Fennel and Burst Tomatoes

This vibrant one-pan meal elevates the classic pairing of salmon and fennel by adding bright citrus notes and sweet cherry tomatoes that burst while roasting. It is an elegant yet effortless dinner that highlights the natural richness of the fish without overpowering it.

Ingredients

4 salmon fillets (6 oz each), skin-on or off

2 large fennel bulbs, stalks removed and thinly sliced

1 lb cherry tomatoes, washed and left whole

3 tbsp extra virgin olive oil

2 cloves garlic, minced

1 navel orange, half sliced into rounds, half juiced

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

2 tbsp fresh dill, chopped

Instructions

1

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2

In a large mixing bowl, toss the sliced fennel and whole cherry tomatoes with the olive oil, minced garlic, fresh orange juice, salt, and pepper.
3

Spread the vegetable mixture evenly across the prepared baking sheet in a single layer.
4

Roast the vegetables for 15 minutes to allow the fennel to soften and caramelize slightly.
5

Remove the pan from the oven and carefully push the vegetables aside to make space for the salmon fillets.
6

Place the salmon fillets on the sheet pan and top each piece with a slice of fresh orange.
7

Return the pan to the oven and bake for another 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
8

Remove from the oven, discard the cooked orange slices if desired, and garnish everything generously with fresh chopped dill before serving.

Recipe Details

Prep Time15 min

Cook Time30 min

Total Time45 min

Difficulty

easy

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•

Seafood

•December 28, 2025

Citrus Roasted Salmon with Fennel and Burst Tomatoes

Total Time

45 min

Servings

4 people

Level

easy

Rating

(1)

Citrus Roasted Salmon with Fennel and Burst Tomatoes

Ingredients

4 salmon fillets (6 oz each), skin-on or off

2 large fennel bulbs, stalks removed and thinly sliced

1 lb cherry tomatoes, washed and left whole

3 tbsp extra virgin olive oil

2 cloves garlic, minced

1 navel orange, half sliced into rounds, half juiced

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

2 tbsp fresh dill, chopped

Instructions

1

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2

In a large mixing bowl, toss the sliced fennel and whole cherry tomatoes with the olive oil, minced garlic, fresh orange juice, salt, and pepper.
3

Spread the vegetable mixture evenly across the prepared baking sheet in a single layer.
4

Roast the vegetables for 15 minutes to allow the fennel to soften and caramelize slightly.
5

Remove the pan from the oven and carefully push the vegetables aside to make space for the salmon fillets.
6

Place the salmon fillets on the sheet pan and top each piece with a slice of fresh orange.
7

Return the pan to the oven and bake for another 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
8

Remove from the oven, discard the cooked orange slices if desired, and garnish everything generously with fresh chopped dill before serving.