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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.


  • 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


  • 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.


Rate or Review

Reviews (6 reviews)

  • mpselvaggio | 05/08/2019

    Delicious and incredibly easy. My husband loved it. I will double the amount of fennel and onion in the future.

  • ltk51 | 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.

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