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Yields:
4
Total Time:
25 mins
Usually made with poppy seeds, toasted sesame seeds, dried garlic, dried onion, and salt, everything spice blend (plus a squeeze of lemon!) provides fast flavor for flaky roasted salmon. Bright, crunchy fennel is the perfect pairing!
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Ingredients
- 1 1/2 lb. skin-on salmon fillet
- 2 Tbsp. olive oil, divided
- Kosher salt and pepper
- 2 Tbsp. everything spice blend
- 1 lemon
- 1 small bulb fennel, cored and very thinly sliced, plus 1/2 cup fennel fronds
- 3 scallions, thinly sliced
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup cilantro leaves
Directions
- Step 1Heat oven to 425°F. Place salmon, skin side down, on rimmed baking sheet and rub with 1 tablespoon oil, then sprinkle ¼ teaspoon pepper and all of everything spice on top. Thinly slice half of lemon and arrange around salmon. Bake until salmon is barely opaque throughout, 18 to 22 minutes.
- Step 2Meanwhile, squeeze juice from remaining lemon half (about 1½ tablespoons) into medium bowl. Add fennel, remaining tablespoon oil and ¼ teaspoon each salt and pepper and toss to coat.
- Step 3Just before serving, toss fennel with scallions, parsley, cilantro and fennel fronds. Serve with salmon and lemon slices.
Nutritional information (per serving): About 300 cal, 14 g fat (2.5 g sat), 37 g pro, 330 mg sodium, 8 g carb, 3 g fiber
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