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Salmon With Fennel and Carrots


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Rate this recipe 4.3/5 (3 Votes)


  • 1 bulb fennel, sliced
  • 2 carrots, sliced
  • 1 shallot, sliced
  • 1/4 cup dry white wine
  • 4 6-ounce salmon fillets
  • kosher salt and black pepper
  • 1 lemon, sliced


Preparation time 10mins
Cooking time 45mins
Adapted from


Step 1

Heat oven to 400° F. In a 9-by-13-inch baking dish, toss the fennel with the carrots, shallot, and wine. Top with the salmon fillets; season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Top with the lemon slices. Cover with foil and roast until the salmon is opaque throughout, 30 to 35 minutes. Sprinkle with the chopped fennel fronds before serving.

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