Best 6 Pan Roasted Salmon With Fresh Onion And Fennel Salad Recipes

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Are you looking for a quick and flavorful meal that is perfect for a weeknight dinner? Pan-roasted salmon with fresh onion and fennel salad is a delicious and healthy dish that can be prepared in under 30 minutes. The salmon is cooked to perfection, while the onion and fennel salad provides a light and refreshing contrast. This dish is sure to please everyone at the table, and it is also a great way to get your daily dose of omega-3 fatty acids.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED SALMON WITH FRESH ONION AND FENNEL SALAD



Pan-Roasted Salmon with Fresh Onion and Fennel Salad image

The crisp, sweet salad provides a nice counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 9

1/4 cup extra-virgin olive oil, plus more for drizzling
4 skinless salmon fillets (preferably wild; each 5 ounces and 1 1/4 inches thick)
1 cup very thinly shaved fennel (from 1 bulb)
1 cup pea shoots or mache
1 fresh white onion, very thinly shaved (1/2 to 3/4 cup)
1/4 cup cilantro leaves, plus cilantro sprigs for garnish (optional)
1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar
Coarse salt
2 medium golden tomatoes

Steps:

  • Preheat oven to 350 degrees. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil, and swirl to coat pan. Add salmon, skinned side up, and sear until golden, about 3 minutes. Flip salmon, and transfer to oven. Roast 5 minutes (for medium).
  • Toss together fennel, pea shoots, onion, cilantro leaves, vinegar, and remaining 3 tablespoons oil; season with salt.
  • Slice tomatoes, and arrange on 4 plates. Season with salt, and top with salmon. To serve, top with salad, and drizzle with oil. Season with salt, and garnish with cilantro sprigs.

SALMON WITH FENNEL



Salmon with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 10 to 15 servings

Number Of Ingredients 10

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

Steps:

  • Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
  • Preheat the oven to 500 degrees F.
  • Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
  • Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
  • Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
  • Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
  • Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

PAN-ROASTED SALMON WITH FENNEL PUREE



Pan-Roasted Salmon with Fennel Puree image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 large bulb fennel (about 1 pound), cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
1/4 teaspoon kosher salt, plus for the cooking water
2 tablespoons extra-virgin olive oil
Four 6-ounce skinless center-cut salmon fillets
3/4 teaspoon kosher salt
1/4 cup chopped fennel fronds
1/4 cup chopped parsley
3 tablespoons Crispy Capers, recipe follows
Lemon wedges, optional
3 tablespoons capers, drained, rinsed and dried very well
Vegetable oil, for shallow frying

Steps:

  • For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
  • For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
  • Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
  • To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
  • Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

CHARRED SALMON WITH FENNEL & OLIVE SALAD



Charred salmon with fennel & olive salad image

The flavours of the fish work well with the crunch of the aniseedy fennel salad

Provided by John Torode

Categories     Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 9

2 large fennel bulbs
6 ripe tomatoes
zest and juice 1 lemon
3 tbsp extra-virgin olive oil , plus extra to serve
100g black olives , pitted
1 tbsp capers , drained
600g piece salmon fillet, skin on and scaled (ask your fishmonger to do this)
1 tbsp vegetable oil
2 x 20g packs flat-leaf parsley , leaves roughly chopped

Steps:

  • If you are lucky enough to get a fennel bulb with fronds, pick them off and keep them. Trim the fennel; then, using a mandolin or a very sharp knife, slice it as thinly as possible. Bring a large pan of salted water to the boil, and have a bowl of iced water ready. Tip the fennel into the pan, leave for 30 secs, then lift into the iced water with a slotted spoon.
  • Roughly chop the tomatoes. Put a sieve over a large bowl and squeeze the seeds and juice from the tomatoes with your hands. Get rid of the seeds but keep the juices ready to make the dressing. Add the lemon zest and juice, olive oil and a good pinch of salt to the tomato juices and stir well. Drain the fennel well and add to the bowl along with the olives, capers and the tomato flesh. Mix well, then set aside.
  • Heat oven to 180C/160C fan/gas 4. Cut the salmon into 4 fillets, rub well with the vegetable oil and season with salt and pepper. Heat a griddle or frying pan with an ovenproof handle, then cook the salmon, skin-side down, over a medium heat for 7 mins. There may be some smoke, but what is important is that the salmon is well charred so it has a bitter, crisp bottom and the flesh is sweet, soft and almost translucent inside. Now pop the salmon into the oven, still skin-side down in the pan, then roast for 3 mins until just cooked through.
  • Roughly chop the parsley and mix through the salad. Serve the salad on plates, then carefully lift the salmon from the pan and sit it on top, skin-side up. Drizzle with a little more extra virgin olive oil and tuck in.

Nutrition Facts : Calories 446 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium

SALMON ON FENNEL SALAD



Salmon on Fennel Salad image

This zesty salad complements salmon's richness while almonds add crunch. The fish can be served hot or cold as a light main course. To serve it as a hearty starter for a meal, cut fish fillets in half lengthwise before grilling. If serving salmon cold, grill right away. If serving hot, make salad first. Recipe by Food and Drink Magazine, Marilyn Bentz Crowley

Provided by Leslie

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lime
1/2 lemon
1/2 orange
4 (6 -7 ounce) skinless salmon fillets
1 tablespoon butter, melted
1 1/2 teaspoons granulated sugar
1 small garlic clove, minced
1/4 teaspoon salt
black peppercorns (3 grindings)
1/4 cup olive oil
2 oranges
1 large fresh fennel bulb
4 cups baby greens or 4 cups romaine lettuce
1/2 cup slivered almonds, toasted

Steps:

  • Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside.
  • To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done.
  • Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day.
  • To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside.
  • Cut rind off oranges; section.
  • Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandolin or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L).
  • Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.).
  • Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.

Nutrition Facts : Calories 506.4, Fat 30.7, SaturatedFat 5.6, Cholesterol 85, Sodium 331.2, Carbohydrate 20.6, Fiber 6.1, Sugar 10.1, Protein 39.1

ROASTED SALMON WITH FENNEL AND LIME



Roasted Salmon With Fennel and Lime image

Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.

Provided by Melissa Clark

Categories     dinner, easy, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 limes
1 teaspoon fennel seeds, lightly crushed using a mortar and pestle or the flat side of a knife
Kosher salt and freshly ground black pepper
4 (6- to 8-ounce) skinless salmon fillets
1 large fennel bulb with fronds
Extra-virgin olive oil, for drizzling
6 fresh marjoram or thyme sprigs
Flaky sea salt, for serving

Steps:

  • Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
  • Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
  • Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
  • Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
  • Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
  • When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 723 milligrams, Sugar 3 grams

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the taste of your dish.
  • Don't overcook the salmon. Salmon is a delicate fish that can easily become dry and overcooked. Cook it just until it is opaque in the center.
  • Roast the vegetables until they are tender and slightly caramelized. This will bring out their natural sweetness and flavor.
  • Make the dressing ahead of time. This will allow the flavors to meld and develop.
  • Serve the salad warm or at room temperature. This will help the flavors of the vegetables and dressing to shine through.

Conclusion:

This pan-roasted salmon with fresh onion and fennel salad is a light, healthy, and flavorful dish that is perfect for a weeknight meal. The salmon is cooked to perfection and the salad is packed with fresh, crisp vegetables. The dressing is a simple combination of olive oil, lemon juice, and herbs that brings all the flavors together. This dish is sure to please everyone at your table.

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