Roasted Salmon With Fennel, Tomatoes, and Potatoes

4 servings
40 min

Fennel and salmon are a match made in heaven.

The richness of salmon is contrasted by the bright aromatic fennel and mellow roasted tomatoes. The combination of lemon, garlic, olive oi — ingredients that define Mediterranean cooking — makes an intensely flavorful, vibrant dish.

This roasted salmon with fennel, tomatoes, and potatoes is a simple, quick weeknight one pan dinner. It is one of those dishes that are so tasty and healthy, a breeze to assemble, yet elegant enough to share with friends.

I like to use pink peppercorns as they have a mild, fruity aroma, and a sweet peppery taste, making them a perfect spice for fish and seafood. When cooked, their tase become similar to that of black pepper but milder and have a subtle fruitiness and sweetness. In spite of their redness, they’re not spicy hot like other peppers.

They related to the cashew nuts, you may substitute for black pepper in case of allergies. The result will still be as flavorful, but you may want to use a bit less so that its strong peppery taste and aroma do not overwhelm that of the fennel.

The pink peppercorns are too soft to be ground in a peppermill as he berry skins can break apart and clog it up. It is best to crush them with a knife or spice grinder.

Baking the potatoes alongside with the cod salmon, makes this a complete dinner.

Kali orexi!

I hope you will give this Roasted Salmon with Fennel, Tomatoes, and Potatoes a try!

Let me know in the comments if you have any questions.

If you are looking for more fish recipes, check the ones below:

Roasted Salmon With Fennel, Tomatoes, and Potatoes
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 4 Wild Caught Salmon Fillets
  • 1 Large Fennel Bulb and the leaves
  • 8 oz Grape Tomatoes
  • 1.5 lb Baby Red Potatoes
  • 2 tbsp Garlic minced, divided
  • 1 Lemon Zested and Juiced
  • 6 tbsp Olive Oil Extra Virgin, divided
  • Salt to taste
  • 1/2 tsp Pink peppercorns crushed, divided –See Note

Preheat the oven to 375o F
Rince and then cut the potatoes in half (or quarters, if necessary), so that to have bite-sized pieces.
Wash the fennel and separate the bulb from the leaves. Cur the bulb and thick parts of the stems in 1/2″ slices. Finely chop 2 tbsp of the leaves and set aside. Keep some more of the leaves for garnish.
In a baking sheet, add the potatoes, and fennel bulb and stems. Drizzle with 4 tbsp of the olive oil and sprinkle with salt, 1/4 tsp pink pepper, 1 tbsp of the garlic and half of the lemon zest. Stir to spread the olive oil and spices evenly on the vegetables.
Bake for 15 minutes or until the potatoes is halfway cooked, stirring a couple of times to ensure even browning to the vegetables.
Meanwhile, cut the tomatoes in half and prepare the salmon fillets. Rub the surface of the fillets with the remaining 2 tbsp of olive oil. Sprinkle with salt, the remaining of the pink pepper, garlic, lemon zest, and fennel leaves.
Remove the pan from the oven, stir gently and re-arrange them making “nests” leaving space for the fish.
Place the salmon fillets in the nests and sprinkle with the tomatoes. Bake for 15 minutes or until the fish is fully cooked, but not dry.
Drizzle with the lemon juice, sprinkle with some of the remaining fennel leaves and serve.
  • The pink pepper tree is in the same family as cashew trees and may trigger an allergic response in people with allergies to tree nuts. Replace with black pepper if allergies are present.
  • The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Sonia Skounaki-Garbidakis
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