I was thrilled to see our local grocery store carrying wild caught, Sockeye salmon portions this week. I love the buttery flavor and vibrant color of this wonderful and nutritious fish. My dinner plans quickly changed to a simple and nutritious dish of baked Sockeye Salmon with Oregano, Lemon & Roasted Fennel once I laid eyes these filets.
Simply season the filets with salt and pepper, garnish with thinly sliced Meyer lemons and fresh oregano from the garden and into the oven for 25 minutes or until flaky. To make this dish even more sophisticated I pair it with a serving of sweet, caramelized fennel that cooks at the same time as the fish. This gourmet dish is quick enough for a weeknight treat, but elegant enough for your next dinner party.
(To view this recipe, click on the blue title of the blog post above*)
Sockeye Salmon with Lemon, Oregano & Roasted Fennel
Ingredients:
- (2) 6-oz. sockeye salmon fillets, skin in tact
- Salt and pepper
- Extra virgin olive oil
- ½ Meyer lemon, thinly sliced
- 2 sprigs fresh oregano
- 1 fennel bulb, stalks removed and bulb thinly sliced
Directions:
- Preheat the oven to 375 degrees. Line 2 small baking sheets with parchment paper. Place the salmon filets on one baking sheet; season with a pinch of salt and pepper and top with lemon slices and fresh oregano. Drizzle each fish fillet with a touch of olive oil. Bake for 25 minutes or until the fish is flaky.
- Place the sliced fennel on the other baking sheet. Drizzle with olive oil and season with a touch of salt and pepper. Roast the fennel in the same preheated oven for 30-35 minutes, or until the fennel is tender and beginning to caramelize.
- Serve the dressed fish fillets over the roasted fennel.
Tagged: entree, fennel, fish, lemon, oregano, roasted fennel, roasted fish, salmon, seafood, sockeye salmon, wild caught salmon
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