Roasted salmon and fennel salad

healthy recipes


  • 1 1/4 lb Organic salmon fillet
  • 1 or 2 fennel bulbs thinly sliced lengthways
  • 1 tbsp. sugar
  • 2 tsp.salt
  • 1/2 cup rice vinegar
  • 1/3 cup water
  • 1 tsp caraway seeds
  • 3 thinly sliced garlic cloves
  • 1 tbsp. olive oil
  • Salt and fresh grounded pepper for garnish at the end on the fish.
  • 1 tbsp thinly sliced lemon peel.
  • A little dill leaves for garnish.


  • Heat oven to 300 C
  • Prepare the brine first.
  • Simmer the rice vinegar, sugar, salt, caraway seeds and 1/3 cup water in a small saucepan over medium heat until the sugar dissolves.
  • Remove from heat and add the garlic until softened 10-15 min.
  • Add half the fennel into the saucepan and allow it to absorb the flavors. It will soften and taste pickled. 8-10 min
  • Place the salmon in a baking dish and coat with olive oil, and season with salt and pepper.
  • Roast for 15-18 min until you can see the flesh easily flakes and comes apart.
  • Mix the remaining fennel into the fennel soaked in rice vinegar and add the lemon peel.
  • Mix well and add dill for garnish. Add salt and pepper if needed.
  • Sprinkle some fennel salad over the fish and serve the rest on the side.