Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Roasted Salmon & Fennel with Pistachio Gremolata

Scot Phillips

Servings: 4

The bright flavors and beautiful colors in this one-pan meal make it a company-worthy meal, but it’s quick enough for a weeknight, too.

Ingredients

  • 2 medium fennel bulbs (about 1-3/4 lb. total), cored and sliced into 1/2-inch-thick wedges
  • 1/2 medium red onion, thinly sliced
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 6-oz. skinless salmon fillets
  • 1/2 cup packed fresh flat-leaf parsley, coarsely chopped
  • 1/2 cup salted shelled pistachios, coarsely chopped
  • 1 Tbs. finely grated lemon zest (from 1 large lemon)
  • 1 Tbs. finely chopped garlic
  • Flaky sea salt

Nutritional Information

      Calories (kcal) : 490
      Fat Calories (kcal): 240
      Fat (g): 26
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 100
      Sodium (mg): 540
      Carbohydrates (g): 22
      Fiber (g): 8
      Protein (g): 46

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Line a large rimmed sheet pan with aluminum foil or parchment. On the pan, toss the fennel and onion with the olive oil and a big pinch each of salt and pepper. Spread the vegetables evenly and roast until tender and browned at the edges, 20 to 25 minutes.
  • Push the vegetables into a pile to make a bed for the salmon. Place the fillets on top of the vegetables, spaced evenly apart, and season with salt and pepper. Roast until the salmon is just cooked through, 10 to 15 minutes.
  • Meanwhile, in a medium bowl, combine the parsley, pistachios, lemon zest, and garlic to make the gremolata.
  • Serve the salmon and vegetables topped with the gremolata and a sprinkling of sea salt.

Reviews

Rate or Review

Reviews

  • user-5240302 | 12/08/2016

    Perfect combination of flavors and so easy. I served it for a birthday dinner for 16 people. Roasted the fennel and onion ahead of time. Roasted 3 whole salmon fillets for 15 minutes and the fish was perfect. I served the salmon whole topped with the gremolata so people could take the size portion they wanted. People who ordinarily don't like fish raved about it. There was just a small piece left over! I made no changes to the recipe except to add some salt when chopping the pistachios because I couldn't find the salted ones.

  • helassal | 02/12/2016

    Very easy to prepare and quite tasty as well. I have added some white wine to the fennel and salmon just before and roasted them. Delicious.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Luis Obispo, CA (506)

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks