Salmon and Fennel with Pistachio Gremolata

Easy to make, but plenty good enough for company.

Yield:
4 servings
Category:
Seafood
Cuisine:
Canadian
Prep Time:
10 min
Cooking Time:
25 min
Total Time:
35 min

INGREDIENTS:

  • 2 small fennel bulbs, cored and sliced to 1/8-inch-thick
  • 1 small to medium red onion, thinly sliced
  • 1 lemon, sliced thinly
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 4 6-oz (175 g.). salmon fillets
  • Gremolata:
  • 1/2 cup packed fresh flat-leaf parsley, somewhat finely chopped
  • 1/2 cup salted shelled pistachios, coarsely chopped
  • 1 tablespoon finely grated lemon zest (from 1 large lemon)
  • 1 tablespoon finely chopped garlic
  • Fleur de Sel or Maldon sea salt

DIRECTIONS:

  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Line a large rimmed sheet pan with aluminum foil or parchment. On the pan, toss the fennel and onion with the olive oil and a big pinch each of salt and pepper. Spread the vegetables evenly and roast until 3/4 done, 10 to 15 minutes.
  3. Nestle the salmon fillets on top of the vegetables, spaced evenly apart, drizzle with a little oil and season with salt and pepper. Roast until the salmon is just cooked through, 10 to 12 minutes.
  4. Meanwhile, in a medium bowl, combine the parsley, pistachios, lemon zest, and garlic to make the gremolata.
  5. Serve the salmon and vegetables topped with the gremolata and a sprinkling of sea salt.

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