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 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 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!

FAQs

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