Baked salmon with potatoes and gratinated fennel is a main course based on this now much-appreciated fish, and in its simplicity, it will truly surprise you.

Try this recipe where salmon fillets are baked on a bed made of these delicious vegetables, and you’ll find that you’ll easily have a complete course, along with a good side dish that pairs very well with salmon.

It’s a light dish due to the cooking method, but I guarantee it will be tasty and truly satisfying.

I’m sure it will become one of your favorite ways to prepare salmon and, in any case, a different idea from the usual, which is very positive as it will be an additional incentive to consume it.

Indeed, as I have already illustrated in the recipe “Baked Salmon Fillets with Cherry Tomatoes“, salmon is a good source of high-quality proteins, minerals, vitamins, and omega-3 fatty acids.

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 3
Cooking methods: Oven
Cuisine: Italian

879.96 Kcal

calories per serving

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Energy 879.96 (Kcal)
Carbohydrates 28.37 (g) of which sugars 6.59 (g)
Proteins 65.96 (g)
Fat 56.53 (g) of which saturated 13.70 (g)of which unsaturated 29.53 (g)
Fibers 4.04 (g)
Sodium 586.19 (mg)

Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2.2 lbs salmon (in fillets)
1 potato (medium, yellow-fleshed)
1 fennel
1 fresh spring onion (small)
1/2 golden onion
1/3 cups breadcrumbs
4 tbsps extra virgin olive oil
to taste salt
to taste sage (dried and ground)

Tools

Baking Tray non-stick 13.8 x 9.8 inches
Mandoline

Steps

PTo prepare baked salmon with potatoes and gratinated fennel, start by cleaning a fennel and slicing it thinly, letting the obtained slices fall directly into the non-stick baking tray (or lined with parchment paper) that we will use for cooking.
Then wash and peel a potato, slice it with the mandoline, and add it to the fennels.
Also finely chop a fresh spring onion and half a dried golden onion.
Season with salt, ground sage, 4 tablespoons of olive oil, and part of the breadcrumbs, leaving a few tablespoons for later.
Mix everything well.
Place the previously rinsed salmon slices on top, season them with salt, oil, sage, and sprinkle them with the reserved breadcrumbs.
Cover the tray with parchment paper and aluminum foil, and bake in a preheated static oven at 356 degrees Fahrenheit for about 25 minutes, in the middle/lower part of the oven.
After this time, remove the cover and turn on the grill function, raising the tray to the top, and put it back in the oven for a few more minutes until the surface of the preparation is lightly golden.
The baked salmon with potatoes and gratinated fennel is now ready.
Serve immediately, sprinkling with a few drops of lemon.

Storage

It’s best consumed immediately. Otherwise, store tightly sealed in the refrigerator for a day.

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