A bed of fruit and vegetables adds moisture and flavor as the salmon cooks.
What You'll Need
- Measuring spoons
- Measuring cups
- Cutting board
- Chef knife
- Large baking dish
- Large spoon
Preheat oven to 375˚F.
In a large baking dish, combine fennel, orange wedges, chile, dill, lemon juice and half of the oil.
Season with salt and pepper. Place salmon on top of mixture and sprinkle with a little salt and drizzle with the remaining oil.
Cook until the vegetables are soft and the salmon flakes easily, 12 to 15 minutes.
Remove from oven and divide salmon among 4 plates. Spoon vegetables over salmon and serve.
If salmon pieces are less than 1 inch thick, cook the bed of fennel and oranges for 15 minutes before placing fish on it and returning pan to the oven.
In place of the fennel bulb, use 3 stalks of celery. Slice them thinly at a sharp diagonal.