Salmon with Tomatoes & Fennel (sheet pan meal!)
Roasted on one sheet pan, salmon with tomatoes and fennel is joined by shallots, garlic, capers, dill, and Dijon for an exciting flavorful entrée.
The bold flavors of salmon, tomatoes, and fennel assert themselves in this easy to prepare sheet pan dinner. The excitement doesn’t stop with the salmon/tomato/fennel trifecta though. Believe me, this entrée isn’t shy. The supporting cast is equally prominent: shallots, garlic, capers, dill, and Dijon. Wow! Nothing boring about this dinner.
You’ll love how healthy this salmon dinner is, too. This recipe is adapted generously from a Melissa Urban’s Whole30 Fast and Easy. Pretty much every ingredient is good for you. Salmon, rich in omega-3 fatty acids, is a great source of protein and B vitamins. Tomatoes are filled with lycopene which has many health benefits. Fennel, with its mild licorice-like flavor, provides anti-oxidant, anti-inflammatory, and anti-bacterial effects (see this article in Healthline for more). Shallots, garlic, and dill are nutritious, too.
And baked sheet pan dinners are easy! Cook your entire dinner on one pan. No stirring, splatters, or multiple pots to wash. For even easier clean-up, line the sheet pan with parchment paper. Just toss the paper when dinner is finished. How easy is that!
I’m excited to share this delicious salmon recipe with you. I know you’re going to love it.
About this salmon with tomatoes and fennel:
If you’re not familiar with fennel, don’t feel bad. I confess I haven’t cooked much with it, either, and I’m not sure why. It’s tasty, good for you, stores well, and is available pretty much year round in the grocery store.
The fennel bulb, fennel fronds, and fennel seeds are all used widely in cooking. Fennel seeds are especially found in Indian, Italian, and Middle Eastern recipes. The fennel bulb is light green to white in color, and has a mild licorice flavor. It can be braised, roasted, sautéed, grilled, or eaten raw in a salad. The fronds are dark green and ferny, similar to dill in appearance, and are used like a fresh herb.
For this recipe, thinly slice a fennel bulb. Begin by cutting the bulb in quarters, removing the core, and then slicing each quarter as thinly as possible. A mandoline is helpful if you have one. Toss the fennel with halved grape tomatoes, quartered shallots and olive oil, salt, and pepper.
Arrange the vegetables around the salmon fillets on a large rimmed baking sheet lined with parchment paper for easy cleanup.
Stir up a flavorful sauce of minced garlic, fresh lemon juice, Dijon mustard, fresh dill, and capers. Spread the sauce over the salmon. There will be plenty, so let the excess spread into the veggies to flavor them as well.
In twenty minutes or so, you’ll have beautifully roasted salmon and vegetables ready for dinner! Place a salmon filet on each plate, surround it roasted tomatoes and fennel, garnish with fennel fronds or fresh dill, and serve. Beautiful!
Accompany your dinner with a loaf of crusty bread with some Italian bread dipping oil and a simple salad with homemade vinaigrette, if desired. Try a merlot with this salmon dinner — it pairs perfectly with the tomatoes and fennel. Enjoy!
How to make this sheet pan salmon your own:
- Grape and cherry tomatoes are pretty interchangeable, so use what you have.
- Both shallots and onions will work, too.
- Capers and olives add umami, a savory flavor. If you prefer olives, use those instead of capers.
- Make a main dish salad. Toss greens like arugula, red leaf lettuce, and spinach with a light vinaigrette and top the greens with the warm roasted salmon and vegetables.
- Don’t want to heat up your kitchen? Roast the salmon and veggies wrapped in foil packets and grill the packets. Or try this grilled salmon recipe.
Storage and Reheating Tips
Leftover salmon and tomatoes is great! Store in the refrigerator for up to a couple of days. Reheat gently in the microwave on a plate. Check out the salad idea above for a delicious way to eat leftovers.
Fishing for more salmon ideas?
Okay, that is a bad pun but I have lots of good salmon recipes for you! Try:
- 1 1/2 pounds salmon, cut into 4 6-oz filets, rinsed and patted dry with paper towel
- 3 cups halved grape tomatoes
- 1 medium fennel bulb, cored, quartered, and very thinly sliced (about 2 heaping cups)
- 3 shallots, quartered
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon coarse ground black pepper, divided
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 2 teaspoons chopped fresh dill or 1 teaspoon dried dill
- 2 teaspoons Dijon mustard
- Preheat oven to 400ºF. For easy clean up, line rimmed baking sheet with parchment paper.
- Arrange salmon filets on baking sheet.
- In a large bowl, toss together tomatoes, fennel, shallots, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer around the salmon.
- In a small bowl, stir together remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with garlic, lemon juice, capers, dill, and Dijon mustard. Spread onto salmon.
- Roast 18-20 minutes or until salmon reaches desired temperature (we recommend 145ºF) when checked with an instant read thermometer.
- Plate with one portion of salmon and ¼ of the vegetable mixture. Serve immediately.
- adapted from Whole30 Fast and Easy by Melissa Urban
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Nutrition Information:Yield: 4 Serving Size: 1 salmon fillet with vegetables
Amount Per Serving: Calories: 467Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 107mgSodium: 823mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 40g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He has no complaints!
Changes I would make: None