Baked Salmon with Fennel & Orange

Baked Salmon with Fennel & Orange

Fennel, oranges and oregano are delicious flavourings for almost any seafood and I especially like them with a thick piece of crisp-skinned salmon. If you don’t like eating salmon skin, still cook the fish with the skin on as the oils add flavour to the flesh and help keep it moist during cooking, you can always peel it off and discard it before eating (though that seems such a shame). As this dish is Ligurian-inspired, use an oil with a lighter flavour, such as ALTO Olive’s Delicate extra virgin olive oil. Serve baked salmon with fennel & orange with crusty bread or deliciously simple focaccia (see video below) and a glass or two of floral pinot grigio from Cà di Alte near Venice.

Serves 2

Ingredients
  • 1 x 300g piece salmon fillet, skin on, pin-boned
  • 1 baby fennel
  • 2 cloves garlic, crushed
  • 1 tablespoon oregano leaves, sliced
  • 1 small red onion, halved and thinly sliced
  • ½ orange, thinly sliced and halved
  • ¼ cup extra virgin olive oil
  • Salt flakes and freshly ground black pepper, to taste
Method
  1. Remove fish from the fridge about 30 minutes before cooking.
  2. Wipe skin with paper towel to ensure it’s dry and remove any remaining scales.
  3. Check for bones and place in a shallow bowl skin side down.
  4. Reserve fennel fronds, thinly slice the bulb and place in a separate mixing bowl.
  5. Add garlic, oregano, onion, orange, oil, salt and pepper to the fennel and toss to combine well.
  6. Pour over the salmon, cover and set aside for 30–60 minutes.
  7. Meanwhile, preheat oven to 200°C.
  8. Transfer everything except the salmon to a small baking dish and place in the oven for 10 minutes.
  9. Wipe the salmon around the bowl to remove as much of the oil and juices as possible.
  10. Place it in the baking dish on top of everything, skin side up, and sprinkle skin generously with salt.
  11. Bake for a further 15 minutes or so, until cooked to your liking, then turn the overhead grill on for 2–3 minutes to crisp the skin.
  12. Scatter with some of the reserved fronds and serve.

Like this recipe?
You’ll love A Month on the Italian Riviera Recipes+Videos Online Cooking Class!

Share page on:

How To Make Focaccia

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)