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Roast Salmon with Fennel| WednesdayNightCafe.com

Roast Salmon with Fennel

Roast Salmon with Fennel is a recipe for salmon baked with oranges, fennel, and cranberries. The perfect way to enjoy salmon with winter citrus and produce, all baked in one sheet pan. This roast salmon recipe is easy enough for a week-night dinner but elegant enough to serve to company.

Course Dinner, Main Dish
Cuisine American
Total Time 35 minutes
Servings 5
Calories 490 kcal
Author Tara Leung


  • 1 fennel bulb, thinly sliced - reserve fronds for garnish
  • 2 tablespoons olive oil, divided
  • salt and pepper
  • 2 1/2 pounds skin-on salmon fillet
  • 1 cup cranberries
  • 1 tablespoon honey
  • 2 oranges, thinly sliced
  • lemon wedges for serving


  1. Preheat oven to 400 degrees. Spray a large baking sheet (at least half sheet pan size, which is 18”x13”) with cooking oil spray.

  2. Toss sliced fennel bulb with 1 tablespoon olive oil and salt and pepper. Lay out in a single layer on the sheet pan. Roast for 10 minutes.

  3. Meanwhile, season salmon with salt and pepper. Toss cranberries with honey in a small bowl and set aside.

  4. After fennel has roasted for 10 minutes, remove from oven. Push the fennel to the sides of the pan to make room for the salmon. Lay out about 2/3 orange slices on the sheet pan. Place the salmon over the orange slices, skin-side down. Rub remaining 1 tablespoon olive oil over top of salmon. Top with remaining orange slices. Arrange the cranberries around the sides of the salmon with the fennel, BUT spray that area with cooking oil spray again before putting down the cranberries.

  5. Roast for 12-18 minutes, until salmon reaches internal temperature of 145 degrees or flakes easily with a fork. Garnish with reserved fennel fronds and serve with lemon.