Baked Salmon Filets With Fennel And Lemon
Juicy baked salmon fillets topped with tender fennel, lemon slices, and sweet onions, drizzled with maple syrup for a flavorful, healthy dish suitable for family dinners or entertaining.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Rinse the salmon fillets and pat them dry.
- Place the salmon fillets in a buttered glass baking dish.
- Rinse and slice the fennel bulb and place the slices on top of the fillets.
- Add lemon slices and sliced sweet onions or leeks on top.
- Lightly salt and pepper the fillets and vegetables.
- Pour maple syrup over both salmon fillets.
- Bake in the preheated oven for approximately 30 minutes.
- Test for doneness; the veggies should be crunchy.
- Serve with Mango Salsa, if desired.
Tips & Substitutions
For enhanced flavor, marinate the salmon fillets in a mixture of lemon juice, maple syrup, and salt for 30 minutes before baking. If fennel is unavailable, substitute with thinly sliced celery for a similar crunch. Adjust the sweetness by using honey instead of maple syrup or omit it entirely for a savory version. Fresh herbs like dill or thyme can also elevate the dish.
Serving Suggestions
Serve the baked salmon filets alongside a fresh salad, such as a Brazil Nut Crab Salad, or with roasted vegetables for a complete meal. For a refreshing contrast, pair with Mango Salsa. This dish also goes well with grains like quinoa or brown rice, adding a nutritious touch.
Storage & Reheating
Store any leftover baked salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon in a preheated oven at 300 degrees Fahrenheit for about 10 minutes, or until warmed through. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Salmon Filets With Fennel And Lemon contains roughly 9 calories, with 1g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 486mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets. Just ensure they are fully thawed before cooking for even baking. You can thaw them overnight in the refrigerator or place them in a sealed bag and submerge in cold water for quicker thawing.
What can I substitute for fennel?
If you don't have fennel on hand, you can use sliced leeks or celery as alternatives. They will provide a nice crunch and flavor without overpowering the dish. Additionally, a sprinkle of anise seeds can mimic the fennel taste if you have it available.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit. The vegetables should be tender yet still crunchy. If you prefer a crispier top, broil for an additional 2-3 minutes at the end of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).