One-Pot Wonders

Sheet Pan Roasted Salmon with Tomatoes and Fennel

January  8, 2018
11 Ratings
Photo by Ghazalle Badiozamani courtesy of Houghton Mifflin Harcourt
  • Serves 4
Author Notes

A combination of garlic, lemon juice, olive oil, capers, dill, and Dijon mustard makes an intensely flavored—and speedy—sauce for both the fish and vegetables. This recipe is an excerpt from our partner Houghton Mifflin Harcourt's new cookbook, Whole30 Fast & Easy, by Melissa Hartwig. Food52

What You'll Need
  • 1 1/2 pounds skin-on salmon fillet
  • 3 cups halved cherry tomatoes
  • 1 medium fennel bulb, cored, quartered, and thinly sliced
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons capers, drained
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons Dijon mustard
  1. Preheat the oven to 400°F. Line a large rimmed baking pan with parchment paper.
  2. Rinse the salmon and pat dry. Place the salmon, tomatoes, and fennel on the pan and sprinkle with the salt and pepper.
  3. In a small bowl, stir together the garlic, lemon juice, olive oil, capers, dill, and mustard. Drizzle the sauce over the fish, tomatoes, and fennel. Gently stir the tomatoes and fennel to coat.
  4. Roast until the salmon just barely starts to flake when pulled apart with a fork, 15 to 18 minutes.

See what other Food52ers are saying.

  • Pat Smith
    Pat Smith
  • Janet Crisler Jenkins
    Janet Crisler Jenkins
  • Ellen Lawler
    Ellen Lawler
  • Lindy

5 Reviews

Ellen L. January 16, 2022
We loved this recipe and my husband wants me to be sure and make it again. I followed the recipe exactly, but for reducing the capers by a 3rd since I’m not that fond of them. It’s easy to make, too.
Pat S. October 4, 2020
what a lovely recipe! I had some zucchini leftover that was sliced and added in; ran out of capers but added artichokes from a jar, the fennel frizé, and had garden tomatoes...ooooh yeah! Served with farro and green leaf lettuce with a simple European chive dressing.
Pat S. October 4, 2020
Forgot to mention that I added in 1.5 teaspoons of pesto and dried was great with the mixture. Simple substitutes.
Lindy April 3, 2020
We have enjoyed this on several occasions with a delightful Loimer Veltliner wine and it is truly an easy and satisfying meal. I adore sheet pan cooking, it creates such a nice blend of flavors.
Janet C. April 2, 2018
I love this!