Fennel and Herb Salmon with Grapefruit and Dijon

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Fennel and Herb Salmon with Grapefruit and Dijon


  • Ingredients
  • 2 salmon filets
  • 1 small fennel bulb sliced thinly with a mandolin or a knife
  • 1 small jalapeño zested
  • 4 tbsp extra olive oil
  • 2 tsp ground fennel seed
  • 1 grapefruit
  • 1 small shallot minced
  • 1 tbsp dijon
  • Salt and pepper to taste
  • 1/4 cup dill chopped
  • 1/4 cup parsley chopped


  • Preheat the oven to 275F and lower your oven rack to the lower third of the oven.
  • In a baking dish, add fennel, zest of a jalapeño, drizzle with 1 tbsp olive oil, and 1 tsp of the ground fennel seed. Mix well.
  • Add salmon filets on top and sprinkle with salt, pepper, and the remaining 1 tsp of the ground fennel seed.
  • Place dish in the oven and bake for 25-30 minutes or until cooked through.
  • In the meantime, prepare the dressing. Supreme the grapefruit by cutting the meaty segments from the grapefruit and separating it from the bitter pith. Set aside the segments.
  • Squeeze the remaining juice over a bowl and add the minced shallot, Dijon, dill, parsley, salt and pepper. Whisk well, while pouring in the remaining olive oil. Add the grapefruit segments back in.
  • Once the fish is finished cooking, add the grapefruit dressing on top and serve immediately.

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