Recipe Series: Spring
Recipe Series: Spring

This baked salmon dish is easy to prepare yet fancy enough to serve in company. Combining healthy roast salmon with crunchy pistachios, this one-pan meal will have everyone asking for seconds. This recipe serves 4.


  • 2 medium fennel bulbs, cored and sliced into 1.25-cm-thick wedges

  • 1/2 medium red onion, thinly sliced

  • 3 tbsp extra-virgin olive oil

  • 4 X 170 grams skinless salmon fillets

  • 1/2 cup packed fresh flat-leaf parsley, coarsely chopped

  • 1/2 cup salted shelled pistachios, coarsely chopped

  • 1 tbsp finely grated lemon zest (from 1 large lemon)

  • 1 tbsp finely chopped garlic

  • Salt and freshly ground pepper to taste


  1. Set a rack in the centre of the oven and heat the oven to 205°C.

  2. Line a large rimmed oven-proof pan with aluminium foil or baking paper. On the pan, combine the fennel, onion, olive oil, salt, and pepper, and toss well. Spread the mixture evenly and roast until vegetables are tender and browned at the edges, for 20 to 25 minutes.

  3. Arrange the baked fennel and onion into a pile to make a bed for the salmon. Position the fillets on top of the pile, making sure they’re spaced evenly apart. Season with salt and pepper and roast until the salmon is just cooked through, for 10 to 15 minutes.

  4. In a bowl, mix the parsley, pistachios, lemon zest, and garlic to make the gremolata.

  5. Remove the salmon and vegetable and serve topped with the gremolata and an extra pinch of sea salt.

13 / 10 / 2016