How to Make Sicilian Citrus & Olive Roasted Salmon with Fennel
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Arrange fennel, orange slices, and olives on the baking sheet. Drizzle with 1 tablespoon olive oil, half the salt and pepper.
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Lay the salmon fillets skin-side down atop the fennel and orange. Drizzle with remaining olive oil and lemon juice. Sprinkle with remaining salt and pepper.
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Roast for 14-16 minutes, or until salmon flakes easily with a fork and fennel is tender.
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Transfer to plates. Top each serving with fresh parsley before serving.
Pro Tips for Perfect Sicilian Citrus & Olive Roasted Salmon with Fennel
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of wild salmon fillets, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sicilian Citrus & Olive Roasted Salmon with Fennel?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sicilian Citrus & Olive Roasted Salmon with Fennel?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for wild salmon fillets?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.