Roasted Salmon with Tomatoes, Kale & Fennel Recipe

Salmon roasted over a bed of tomatoes, kale and fennel…one-pan cooking at its best.
  • Ready in: 2 hours, 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 2 hours, 15 minutes
  • By:
  • Servings: 6 servings

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cooking methods

  • Bake


  1. In a gallon freezer bag, combine first 4 ingredients and 1 tablespoon Avocado Oil; salt and pepper as desired. Add salmon fillets. Seal well and toss to coat. Refrigerate 2 hours or up to overnight.
  2. Preheat oven to 400°F. Lightly spray a foil-lined large baking sheet with no-stick cooking spray. Layer kale, fennel and tomatoes on baking sheet. Drizzle with remaining 1 tablespoon Avocado Oil and sprinkle with Ultimate Steak Seasoning. Toss to coat.
  3. Remove salmon fillets from marinade. Discard bag with marinade. Place salmon over vegetables on baking sheet.
  4. Bake 15-20 minutes or until internal temperature of salmon reaches 145°F on an instant-read food thermometer and vegetables are tender.

Makes 6 servings.

Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

Wine Pairing: Chardonnay

Nutrition per Serving: Calories: 260 Total Fat: 13g Sat. Fat: 1.5g Cholest: 60mg Sodium: 380mg Carbs: 11g Fiber: 4g Sugar: 5g Protein: 26g

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Rated 5 out of 5 by from Another great variation on Salmon Our family loves salmon, and it was great to have another unique way to enjoy, will definitely make again (even got the kids to like Kale!) I did not have a fennel bulb (forgot to buy at the store!), so I used a couple chunks of yellow onion cut up, still tasted great.
Date published: 2019-11-22
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