Ginger and Dill Salmon with Roasted Asparagus and Fennel

This dish offers a wonderful combination of flavors and textures, with the freshness of ginger and dill complementing the richness of the salmon, while the roasted asparagus and fennel add crunch and sweetness. Best of all, you can make this ahead of time and make it into a complete meal by adding for instance, mixed greens, soba noodles, roasted potatoes or brown rice. It’s a fun way of serving left over vegetables and everyone can create the salad or meal they want. The combination is endless and up to you!

Yield: 4 Servings
Author:
Delicious Ginger and Dill Salmon with Roasted Asparagus and Fennelhttps://youtu.be/iu4ybIqz4X0Jan 22, 2024
Ginger and Dill Salmon with Roasted Asparagus and Fennel

Ginger and Dill Salmon with Roasted Asparagus and Fennel

This dish offers a wonderful combination of flavors and textures, with the freshness of ginger and dill complementing the richness of the salmon, while the roasted asparagus and fennel add crunch and sweetness. Best of all, you can make this ahead of time and make it into a complete meal by adding for instance, mixed greens, soba noodles, roasted potatoes or brown rice. It’s a fun way of serving left over vegetables and everyone can create the salad or meal they want. The options are endless!
Prep time: 10 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 Hour

Ingredients

For the Salmon:
For the Roasted Asparagus and Fennel:

Instructions

Preparing the Salmon
  1. Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper. Pat the salmon dry and place them on the tray skin side down.
  2. Marinade for salmon and salad: In a small bowl, mix the grated ginger, chopped dill, olive oil, 1/2 teaspoon of salt, and pepper. Spread half of this mixture over the salmon fillets evenly. Pour the marinade over the salmon, making sure each fillet is evenly coated. Allow the salmon to marinate for at least 30 minutes in the refrigerator.
  3. Add the salmon, asparagus and fennel to the baking sheet. Drizzle olive oil over the asparagus and fennel, and season with pinch of salt and pepper.
  4. Bake 15-20 minutes until the salmon is cooked through and vegetables are tender. If you’re using a thermometer, the salmon should reach 120 degrees at the thickest part.
Making the Salad and Citrus Mixture
  1. While the salmon is cooking in the oven, thinly slice radishes. Slice the oranges into 1/4-inch thick rounds, remove seeds. Set aside.
  2. Peel and pit the avocados, transfer them onto a plate and set aside.
  3. Using a juicer or by hand, squeeze the oranges into the remaining dill-ginger mixture. Add 1 teaspoon of kosher salt and 1 tablespoon of honey. Mix well.
  4. Transfer salmon fillets to a plate of mixed greens/potatoes/brown rice, add slices of oranges, avocados and radishes. Arrange the roasted asparagus and fennel around the salmon. Drizzle the rest of the citrus mixture over the entire dish and a squeeze of lemon.

Notes

  • Let the salmon come to room temperature before baking.
  • Add a squeeze of lemon (or zest) and fresh cracked pepper on top of salmon.
  • Tomatoes, cucumbers, carrots and even pine nuts are also great additions to the salad.

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I’m Aimee! Join me in my kitchen as I create, test and share easy-to-follow recipes, tips and techniques for fresh, simple, seasonal ingredients and globally-inspired dishes, drawing inspiration from diverse culinary traditions around the world.

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