Fine Cooking Magazine - November/December 2020

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

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.

(6 ratings) Read Reviews

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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.
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.

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What We're Cooking Now

Name: Roasted Salmon & Fennel with Pistachio Gremolata
Yield: 4 servings
Cuisine: Italian
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