This dish is so simple to prepare and it leaves you with a depth of bright flavor and a deliciously moist and succulent piece of salmon.I am so thankful and often shocked that my kiddies love salmon. It happens to be one of my favorite fish and I could eat it all the time.
Salmon is easy to prepare, so delicious, and so versatile.
I also absolutely love the flavor of fennel. The essence of it is reminiscent of licorice but ironically, I can’t stand candy licorice. That’s odd, right?
Once I thinly slice the leeks and fennel, I simply toss it with olive oil, salt, pepper, some of the chopped fronds and fragrant fresh thyme.
I’m happy preparing salmon many different ways. I roast, grill, smoke…but for this dish, I decided to crisp one side before baking it. So good!
Crisping one side of the salmon in a cast iron pan and then finishing it in the oven over the bed of roasted leeks and fennel makes it so heavenly.
The fennel remains slightly crunchy and has just enough sweetness to compliment the delicate onion flavor of the leeks.
A simple side dish is all you need here. The kiddies requested couscous though The Boy was pretty annoyed with my parsley garnish. Sorry bud. Your mama can’t help it.
What is your favorite way to make salmon?
- olive oil
- 2-3 fennel bulbs sliced, including the fronds for garnish
- 3-4 large leeks thinly sliced
- salt and pepper
- 4-6 salmon fillets
- 1 Tbsp. fresh thyme leaves chopped
- Juice of 1 lemon
- Parsley for garnish
Preheat an oven to 400 degrees.
Cut off the stems and fronds from the fennel bulbs.
Chop the fronds and reserve some for garnish.
Cut each fennel bulb in half lengthwise and remove the tough core.
Cut the bulbs crosswise into thin slices.
Slice the leeks into thin pieces, including a small portion of the green parts.
Rinse to remove any sand or dirt.
Scatter the sliced leeks and the sliced fennel bulbs evenly in a baking dish.
Lightly season with salt, pepper, and the chopped thyme and drizzle with olive oil.
Toss to coat evenly and roast in the oven for about 15 minutes while you prepare the salmon.
Heat a cast iron pan with oil at medium-high heat.
Season the salmon with salt and pepper and sear for 5 minutes on one side until a crispy layer has formed.
Place the salmon on top of the fennel and leeks and cook until opaque and the vegetables are browned and tender.
Squeeze the juice of one lemon over the fish and vegetables.
Garnish with the reserved fennel fronds and serve immediately.