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Coho Salmon Fillets with Roasted Fennel Root

Print Recipe
Coho Salmon Fillets with Roasted Fennel Root
Coho Salmon Fillets - Flash Frozen
Course Main Dish
Servings
people
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 1 Fennel Bulb medium sized, sliced
  • ½ Yellow Onion sliced
  • 1 Carrot peeled and sliced
  • olive oil
  • ½ tsp Caraway Seeds
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest chopped
  • Salt and Pepper
Course Main Dish
Servings
people
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 1 Fennel Bulb medium sized, sliced
  • ½ Yellow Onion sliced
  • 1 Carrot peeled and sliced
  • olive oil
  • ½ tsp Caraway Seeds
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest chopped
  • Salt and Pepper
Coho Salmon Fillets - Flash Frozen
Instructions
  1. Pre heat oven to 400°
  2. Season salmon fillets with salt then coat with olive oil.  
  3. In a bowl toss the fennel, onion and carrot with salt, pepper and olive oil.
  4. Chop the caraway seed, garlic and zest until it is a paste, adding a little olive oil. Place the salmon flesh side down on one side of a greased sheet pan and spread the fennel mixture out along side it.  
  5. Roast in the oven stirring the vegetables occasionally until tender and slightly brown.
  6. Once the salmon flesh is golden, turn it over and spread a bit of the caraway past on top.
  7. Toss the rest of it with the vegetables and continue to cook.
  8. If the salmon is thin it might be done before the vegetables, if so, remove it.  
Recipe Notes

Serve with a side salad.

Filed Under: Finfish, Moderate Flavor, Salmon, Spring Recipes

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