Roasted Salmon with Fennel and Grapes
I love salmon any way I can get. Raw, smoked, roasted, poached, grilled, pan fried, or in a burger, salmon is divine. What I really appreciate about this fish or any fish for that matter, is that the more simply you prepare it, the better it tastes.
This recipe rocks in a very versatile way. It’s easy enough to make on a busy week night, but elegant enough that you could serve it at a dinner party. It also has the added bonus of being very healthy. I knew my husband, who thinks fruits and vegetables are the enemy, wouldn’t be down with eating the grapes and fennel, so I made him a side of whole wheat noodles. I wanted to make an herbed whole wheat couscous to go with the salmon, but when I opened my cabinet to grab it, I quickly realized I was out. It was kind of a bummer. I would have tossed it up with some mint, balsamic vinegar, and some of the pan juice from the grapes.
Roasted Salmon with Fennel and Grapes, adapted from Whole Foods
- 2 Salmon Fillets, 6-7 ounces each
- 1 Fennel Bulb, thinly sliced(reserve fronds for garnish)
- 2 cups Black Seedless Grapes
- 2 tsp Olive Oil
- Salt and Pepper to taste
Preheat oven to 400 degrees.
In a roasting pan, toss together grapes, fennel, olive oil, salt, and pepper. Roast the grapes and fennel in the oven for 20 to 30 minutes.
Season the salmon fillets with salt and pepper. Place the fillets on top of the grape mixture and put the pan back in the oven. Roast for 10 to 12 minutes more, depending on how well done you like your salmon.
Serve the salmon on a bed of the grapes and fennel. Spoon some of the pan juices on top of each fillet. Garnish with fennel fronds.