The Salad Series: Crispy-Skinned Coho Salmon with Roasted Fennel, Oranges, and Carrots

The Salad Series: Crispy-Skinned Coho Salmon with Roasted Fennel, Oranges, and Carrots

I went to Whole Foods today and saw they had coho salmon on sale. I'd never had it before but I was intrigued and decided it would be perfect for my salad series.

I served this with beautifully roasted fennel, oranges, and carrots and topped it off with an easy, sweet and lemony shallot vinaigrette.

Note: You can peel the orange prior to roasting if you don't think you'll want to eat the peel!

GRADE

Serves: 2 as an entrée (or 4 as a small salad)

Cost: $$

Skill Level: Easy

Time to Make: 35 minutes

INGREDIENTS

Salmon

1 pound coho salmon (or any variety of salmon you like)

Salt and pepper

Olive oil

Roasted Vegetables

1 fennel bulb

1 orange

1 Meyer lemon

8-10 small carrots

Olive Oil

Salt and pepper to taste

Salad

2 cups mixed greens

Sweet and Lemony Shallot Vinaigrette

METHOD

Prepare Ingredients: Preheat oven to 400ºF. Cut the salmon into two filets, pat dry, and season with salt and pepper. Store in the fridge until ready to cook. Remove and discard the stems from the fennel bulb (or reserve them for another use) and cut the bulb in halve lengthwise. Remove and discard the core and thinly slice the two halves cross-wise. Trim, scrub, and peel the carrots. Cut off and discard the ends of the orange and the lemon. Thinly slice the lemon (removing and discarding any seeds). Cut the orange into quarters and then thinly slice the orange quarters cross-wise. (You should end up with thin, quarter-moon shapes). Prepare the vinaigrette according to its recipe.

Roast the Vegetables: Line a roasting pan with parchment paper and transfer the oranges, carrots, and fennel to the pan. Drizzle with olive oil and season with salt and pepper and gently toss to coat and arrange them into an even layer. Transfer the pan to the oven and bake for 20-30 minutes or until the carrots are cooked through. 

Make the Salmon: Once the vegetables are about 5-7 minutes from being pulled out of the oven, start the salmon. Heat a slick of olive oil in a skillet over medium high until shimmering and very hot. Add the salmon, skin side down, and cook for 3-4 minutes without moving or until the skin is crispy. Flip and cook until the salmon reaches your desired doneness, about 2-3 additional minutes (depending on the thickness). Remove from heat.

To Serve: Divide mixed greens between plates and arrange the roasted fennel, carrots, and oranges on top. Gently place a salmon filet on each plate and serve with the shallot vinaigrette and a bit of flaky sea salt if desired. Enjoy!

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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!