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Close up view of salmon with dill and capers, surrounded by vegetables.
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4.72 from 7 votes

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. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Sheet Pan Dinners
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

  • 1 ½ pounds salmon (or four 6 ounce fillets)
  • 1 medium fennel bulb
  • 3 cups halved grape tomatoes
  • 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

Instructions

  • Preheat oven to 400ºF. For easy clean up, line rimmed baking sheet with parchment paper. 
  • If you bought a whole salmon fillet, cut it into 4 equally-sized pieces. Pat the salmon dry with paper towels. Arrange the filets on baking sheet. 
    1 ½ pounds salmon
  • Scrub the fennel bulb. Cut the fennel into quarters, cut out the core, and very thinly slice each quarter (the thinner the better). I use my mandoline. You should have about 2 heaping cups of sliced fennel.
    1 medium fennel bulb
  • In a large bowl, toss together fennel, tomatoes, shallots, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Arrange in a single layer around the salmon.
    3 cups halved grape tomatoes, 3 shallots, quartered
  • 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 the sauce onto salmon. There will be plenty of sauce so it's okay if some of it spreads into the vegetables.
    1 clove garlic, minced, 2 tablespoons fresh lemon juice, 2 tablespoons capers, drained, 2 teaspoons chopped fresh dill, 2 teaspoons Dijon mustard
  • Roast 18 to 20 minutes or until salmon reaches desired temperature (I recommend 145ºF) when checked with an instant read thermometer. The salmon should be opaque and flake easily with a fork.
  • Plate with one portion of salmon and ¼ of the vegetable mixture. Serve immediately, garnished with sprigs of fresh dill or fennel fronds.

Video

Notes

  • Variations: If you prefer, substitute Kalamata or Castelvetrano olives for the capers. Other vegetables could be substituted for the fennel and tomatoes, if you like. You can omit the Dijon mustard if you prefer.
  • Make it a main course salad: Serve the warm salmon and vegetables on a bed of salad greens dressed with a light vinaigrette.
  • Storage: Leftovers should be refrigerated promptly in a covered container for up to 2 days. Reheat in the microwave being careful not to overheat the salmon. Fennel bulbs should be refrigerated in the crisper drawer of your refrigerator where they stay fresh for 7 to 10 days. 
Adapted from Whole30 Fast and Easy by Melissa Urban.

Nutrition

Serving: 1salmon fillet with vegetables | Calories: 361kcal | Carbohydrates: 13g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 833mg | Potassium: 1425mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1092IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 3mg

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