01/30/2026
She’s wild, she’s zesty, and she’s ready to party in under 20 minutes. 🐟🍊✨
We are keeping things bright and crunchy tonight. The sweetness of the orange, the bite of the shallot, and the herbal pop from the fennel fronds... it’s basically sunshine on a plate and only 5 ingredients!
Grab a fork and let’s eat!
Save this for your next dinner party (or a very fancy Tuesday). 👇
ROASTED WILD SALMON WITH CITRUS FENNEL SALAD
🛒 The Goods:
* 1 side of Wild-Caught Salmon (approx. 1.5lbs)
* 1 Fennel Bulb (very thinly sliced – save the green fronds!)
* 1 Navel or Cara Cara Orange (peeled and segmented)
* 1 Shallot (thinly sliced into rings)
* 1/2 lemon
* Extra Virgin Olive Oil, salt, peper
🧑🏻🍳The Method:
1. Preheat & Prep: Heat your oven to 400°F. Place your salmon on a lined baking sheet. Rub with a little olive oil and season generously with salt and pepper.
2. Roast: Roast for 12–15 minutes until the salmon is opaque and flakes easily with a fork. Let it rest for a few minutes.
3. The Salad: While the fish roasts, toss the shaved fennel, orange segments, and shallots in a bowl. Drizzle with good olive oil and a pinch of salt and pepper
4. Assemble: Arrange the salad directly on top of the warm salmon.
5. The Finish: Top with the reserved fennel fronds for a pop of green and extra herbal flavor. Serve immediately!
📸
