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.
Why you’ll love it: It’s all cooked in one pan so clean up is easy!
How long it takes: 35 minutes
Equipment you’ll need: sheet pan, oven
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 antioxidant, 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!
If you like the idea of one pan salmon dinners, try salmon and asparagus sheet pan dinner or walnut crusted salmon sheet pan dinner. Another tasty idea is pesto salmon in parchment. The salmon is baked with a medley of vegetables in a neat parchment packet.
About this recipe
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.
I’ll get you started on this recipe and give you lots of helpful tips. As always, you’ll find the printable recipe card near the end of the post. It has complete instructions, measurements, and nutrition information.
What You’ll Need
- Salmon: This recipe serves four. Buy one fillet and cut it into four equal portions or buy four six ounce fillets. It can be skin on or skinless.
- Tomatoes: Bite size tomatoes work well for this recipe. They are sweet, tangy, and juicy when roasted.
- Fennel Bulb: Look for fennel in the produce department. You’ll need one medium sized bulb, with the fronds.
- Shallots: A member of the onion family, shallots are small and mild tasting.
- Olive Oil: The oil is used to coat the vegetables and as an ingredient for the sauce. You could substitute avocado or grapeseed oil if you prefer.
- Salt and Pepper: Season the salmon and vegetables to taste. You’ll be adding salt and pepper to the sauce, too.
- Fresh Lemon Juice: You’ll need about 2 tablespoons of freshly squeezed juice.
- Capers: These briny little nuggets add umami and visual appeal to this dish. They are preserved and come in little jars. If you’re wondering what to do with the rest of the jar, make Instant Pot Chicken Piccata.
- Garlic: Start with one clove and increase it if you’re a garlic lover!
- Dill: Fresh dill is definitely better but dried dill is fine, too. Use half as much if you’re using dry.
- Dijon Mustard: Creamy and zippy, Dijon pulls the sauce together.
How To Make This Dinner
Let’s get started. 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 with 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!
Store raw salmon in the coldest part of your fridge. It should keep for a couple of days. I usually surround it with a couple of ice packs to make sure it stays super chilled. Raw salmon can be frozen for three months.
Although salmon is often prepared with the skin on, the flesh easily separates from the skin once it it’s cooked. It’s usually discarded. According to Healthline, salmon skin may have pollutants or other contaminants. However, the skin does contain omega-3 fatty acids which have health benefits. It can be fried until crispy and is quite tasty.
The flesh of the salmon should be opaque and flake easily. For well-done salmon, the internal temperature should be 145ºF when checked with an instant read thermometer.
Make It Your Own
- Grape and cherry tomatoes are pretty interchangeable, so use what you have.
- Both shallots and onions will work, too.
- Capers and olives both add umami, a savory flavor. If you prefer olives, substitute those for the 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 & 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:
- Air Fryer Salmon — so, so good!
- Soy Glazed Salmon
- Easy Baked Salmon with Lemon and Chives
- Parmesan and Almond Crusted Salmon
- Walnut Crusted Salmon Sheet Pan Dinner
- Slow Roasted Salmon with Lemon Pepper (turns out perfect every time)
- Baked Salmon with Maple Mustard Glaze (5 ingredient recipe) — one of my most popular recipes!
- Best Grilled Salmon Recipe and Marinade
- Lemon Salmon with Dill
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 ½ pounds salmon, cut into four 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
- ¾ 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, ½ teaspoon salt, and ¼ teaspoon black pepper. Arrange in a single layer around the salmon.
- In a small bowl, stir together remaining 1 tablespoon olive oil, ½ teaspoon salt, and ½ 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.
- Substitute kalamata olives for the capers, if desired.
- Other vegetables may be substituted.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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