Citrus Fennel Salmon

3/03/2022 | BY Erin Shearer

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

 

I don’t know what it is about winter that always has me wanting salmon but I am 100% here for it. Citrus is always the best in the winter and I love the array of flavors and colors the oranges come this time of year. Citrus and salmon are a classic pairing, as is fennel and citrus, so I thought why not combine the two?! When raw fennel has a crisp texture and anise forward flavor, but once roasted the flavor mellows and it becomes quite sweet. I like it both ways, so I thought why not roast some of the salad under the salmon to infuse its flavor into the salmon, but then reserve a little to use as a garnish once the dish is cooked.

I had some leftover salmon that I didn’t want to reheat and it was excellent flaked up with the crunchy raw fennel salad and some pre-cooked Jovial pasta that I had in the fridge.

It was excellent both warm and cold.


5.0 from 1 reviews
Citrus Fennel Salmon
 
Print
Prep time
Cook time
Total time
 
Author:
Cuisine: Seafood
Serves: 2
Ingredients
  • 2 8-oz salmon fillets
  • 1 tablespoon olive oil
  • 2-4 oranges or other citrus (count will depend on size)
  • ½ teaspoon salt
  • 1 bulb fennel, thinly sliced, fronds reserved for garnish
  • 1 small shallot, thinly sliced
  • 1 tablespoon red wine (or apple cider) vinegar
Instructions
  1. Preheat oven to 325 degrees F.
  2. Rinse the salmon and pat it dry. Place on a small sheet pan, drizzle with olive oil and sprinkle with salt.
  3. Combine fennel shallot and vinegar, toss to coat evenly. Arrange part (or all) of the fennel salad around the salmon on the sheet pan.
  4. Top the salmon fillets with citrus slices.
  5. Bake at 325 degrees F in the middle rack for 10-12 minutes or until desired doneness.

 

About Erin Shearer

Erin Shearer is a IIN Certified Health Coach and mom of four (soon to be five) She used to work as an informatics nurse until poorly controlled Hashimoto’s Thyroiditis made it too difficult to leave the house, let alone work a demanding nursing job. In 2011 Erin adopted a paleo-ish diet as advised by her midwife at the time and felt so much better, but life happened and that went by the wayside. It wasn’t until 2018 when a major mold exposure and academic burnout caused her health to hit rock bottom. She ended up seeing a functional medicine practitioner and fell completely down the AIP rabbit hole, overhauling every aspect of her life. Erin combined her love of cooking and photography, biology background and history in IT-- and started a blog, UnapologeticallyAIP to share delicious recipes and stories along her healing path, unapologetically. Erin now works with one of the local farmers markets to create and share in season real-food recipes with market vendors and patrons, introducing many new faces to the world of AIP. Follow her foodie adventures on Instagram!

2 comments

  • Jemma says
    09/01/22

    This looks delicious! I’ve got salmon fillets in the freezer that I think would be perfect for this recipe. I’m always looking for meals that have flavour but no spices (my autoimmune disease flares from starch, which is in a lot of spice and pepper). Thanks so much for sharing.

    Reply

Leave a Comment

Rate this recipe: