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Roasted salmon fillets on browned fennel wedges and potatoes with lemon slices on a rimmed sheet pan

Easy Roasted Oily Fish Traybake with Fennel and Potatoes

Salmon fillets roast on a bed of browned fennel, potatoes and red onion with lemon and capers. One sheet pan, 54 minutes, four servings.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean-inspired
Calories: 123
Ingredients Method Notes

Ingredients
  

  • 4 skin-on salmon fillets (150 g each); about 3 cm thick, pin bones removed
  • 2 fennel bulbs (about 500 g); trimmed, fronds saved
  • 500 g baby potatoes quartered to about 2 cm
  • 1 red onion medium; cut into 6 wedges
  • 3 tbsp olive oil divided
  • 3 garlic cloves smashed, skin on
  • 1 tsp fennel seeds lightly crushed
  • 1 lemon large; zested, then half sliced into thin rounds and half kept for juice
  • 2 tbsp capers drained
  • 1 1/4 tsp fine salt divided
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the oven to 200 C / 400 F. Cut each fennel bulb into 8 wedges through the core so the layers stay together, and chop the fronds for later. Quarter the potatoes to about 2 cm and cut the red onion into 6 wedges.
  2. Toss the fennel, potatoes, onion, garlic and fennel seeds in a large bowl with 2 tbsp olive oil, 3/4 tsp salt and the pepper. Spread everything on a 33 x 46 cm / 13 x 18-inch rimmed sheet pan in a single layer with space between the pieces, cut sides down.
  3. Roast for 25 minutes, turning the vegetables once at the 15-minute mark, until the fennel edges are browned and a knife slides easily into a potato.
  4. While the vegetables roast, pat the salmon dry. Rub the fillets with the remaining 1 tbsp olive oil, 1/2 tsp salt and the lemon zest.
  5. Pull the pan out and push the vegetables to the edges to make four gaps. Set the fillets skin side down in the gaps and scatter the capers and lemon slices over the vegetables.
  6. Roast for 14 minutes, until the salmon is opaque, flakes easily, and reads 145 F / 63 C at the thickest part.
  7. Squeeze the reserved lemon half over the pan and scatter the fennel fronds and parsley on top. Serve straight from the pan.

Notes

  • Quarter potatoes to about 2 cm so they cook through in 25 minutes.
  • Cut fennel wedges through the core so the layers hold together.
  • Pat the salmon dry before oiling for crisper skin.
  • Pull the pan once the thickest part of the fish reads 145 F / 63 C.
  • Save the fennel fronds and chop them over the top before serving.