Meals / 38 min
Citrus fennel salmon tray
Salmon roasts with fennel, oranges, baby potatoes and green beans for a bright one-pan dinner.
- Prep
- 15 min
- Total
- 38 min
- Serves
- 4 servings
This tray bake layers crisp-edged potatoes, sweet fennel and juicy citrus around quick-roasting salmon. Everything finishes with a lemony pan dressing, making a weeknight dinner that looks as good as it tastes.
Ingredients
- 1½ pounds baby potatoes, halved
- 1 fennel bulb, sliced
- 3 tablespoons olive oil, divided
- 4 salmon fillets, 5 ounces each
- 1 orange, thinly sliced
- 8 ounces green beans, trimmed
- 1 lemon, halved
- 1 teaspoon dried dill
- ½ teaspoon salt
Method
- 1. Heat the oven to 425°F. Toss potatoes and fennel with 1½ tablespoons oil, dill and salt on a sheet pan; roast for 20 minutes.
- 2. Nestle salmon, orange slices and green beans among the vegetables. Drizzle with remaining oil and squeeze over half the lemon.
- 3. Roast for 12 to 15 minutes, until salmon flakes easily and potatoes are tender. Finish with the remaining lemon.
Estimated nutrition
- calories
- 485 calories
- fat
- 23 g fat
- carbohydrate
- 36 g carbohydrates
- protein
- 37 g protein
- fiber
- 7 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use trout or another thick fish fillet in place of salmon.
- Swap broccoli florets for green beans, adding them at the same time.
- Use grapefruit or tangerine slices instead of orange.
Good to know
Cut the potatoes no larger than the fennel pieces; similarly sized vegetables finish together on one tray.
Questions, answered.
How do I know when the salmon is done?
The thickest part should flake with a fork and look opaque at the center. Cooking time varies with fillet thickness.
Can I use frozen salmon?
Thaw it fully in the refrigerator and pat it dry before adding it to the tray so the vegetables can brown.