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Roasted Salmon and Fennel with Orange Yogurt Sauce
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Recipe Filed Under
Fish, Yogurt, Salmon, Easy, 30 Minute, Quick, Main Dish, Dinner

Provided By:
Melissa Roberts

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    • Orange and fennel are like peanut butter and chocolate -- a natural combination. I've divided these flavors in two ways -- the fennel roasted with salmon, assertive enough to stand up to the fish's distinct flavor, and fresh orange which is whisked into a refreshing, tangy yogurt sauce.

    Ingredients

    Serves:

      • 2 medium fennel bulbs (about 1 1/2 lbs), preferably with tops
      • 1 small red onion, halved lengthwise and thinly sliced
      • 2 1/2 tablespoons olive oil, divided
      • 1 1/2 pounds salmon fillet with skin (preferably center cut)
      • 1 navel orange
      • 1 cup Greek-style yogurt
      • 1 teaspoon mild honey

    Directions

    Preheat oven to 450°F with rack in upper third. Line a large (4 sided) baking sheet with foil.

    Cut off tops of fennel and chop enough of the fronds (if fennel has them) to equal 1/4 cup. Halve fennel lengthwise and thinly slice. Combine fennel with onion on sheet pan. Toss with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single, slightly overlapping layer on half of sheet pan.

    Place salmon on other half of pan. Drizzle with remaining 1/2 tablespoon oil and season with 1/2 teaspoon each salt and pepper. Roast until vegetables are tender and salmon is opaque and just cooked through, about 20 minutes.

    While fennel and salmon roast, grate enough orange zest to get 2 teaspoons and squeeze enough juice to get 1/4 cup. Add to a small bowl with yogurt, chopped fennel fronds (if using), a scant 1/2 teaspoon each salt and pepper, and honey. Whisk until combined.

    Serve fish with yogurt sauce alongside.

    What do you think?

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    2 Comments

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    talattanzio

    Wonderful recipe -- the flavors are amazing and the juxtaposition of crunchiness and sweet/tart is amazing. I used wild salmon which is thinner than farm raised --so put the salmon on the tray 10 minutes after the fennel/onion. Thank you -- a keeper.

    April 15 2011 at 9:10 PM Report abuse rate up rate down Reply
    onegreendoggy

    This is an excellent ********* is easy to make and tastes great. I enjoyed the sauce for the salmon. Thank you for sharing!

    August 20 2010 at 8:03 AM Report abuse rate up rate down Reply

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