Filed Under: baked salmon recipe, easy salmon recipe, how to cook salmon

Slow-Roasted Salmon & Spring Vegetables

This salmon is so juicy and tender you could eat it with a spoon. Paired with a roasted vegetable slaw, you won't need 
to serve anything else.

May 20th, 2014

By LeeAnne Wright
Photography by Maya Visneyi

"The vinaigrette's slight tang nicely complements the citrus flavour."
–Dave G., dad of Sebastian, 12, Theo, 9, and Gabriel, 2, Newmarket, Ont.
Makes 6 servings
Prep Time
20 minutes
Cook Time
40 minutes
  • 1 fennel bulb
  • 1 bunch baby carrots, multicoloured if possible (about 12)
  • 1 bunch spring onions (about 6)
  • 1 orange
  • 5 tbsp olive oil, divided
  • 1-1/4 lb skinless salmon, cut into 6 fillets
  • 1 shallot, finely chopped
  • 1 tbsp sherry vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp capers
  1. Preheat oven to 275 F. Lightly spray a sheet pan with oil.

  2. Trim woody stems off fennel, reserving fronds to garnish. Halve fennel and remove and discard core, then thinly slice into 1/4-inch strips. Halve baby carrots and cut into 1/4-inch strips. Trim and quarter onions. Halve orange; thinly slice one half and reserve the other half for vinaigrette. Toss fennel, carrot, onion and orange slices in 1 tablespoon of olive oil, then spread on pan in a single layer. Top with salmon fillets. Season with salt and pepper. Bake in oven for 35–40 minutes or until fish flakes easily and vegetables are tender.

  3. Meanwhile, zest and juice the reserved half orange, then whisk together with chopped shallot, sherry vinegar, Dijon mustard and capers.

  4. Serve salmon and roasted vegetables drizzled with vinaigrette and garnished with fennel fronds.

Nutrients Per Serving

Nutrients per serving 265 calories, 
15 g fat, 54 mg calcium, 176 mg sodium, 
9 g carbohydrates, 2 g fibre, 21 g protein. Excellent source of vitamins A, B6, B12, D and K, niacin, phosphorus, potassium and selenium; good source of vitamin C, source of fibre, iron and omega-3.

Slow-Roasted Salmon & Spring Vegetables

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