Oven Roasted Salmon with Potatoes, Beets, and Fennel Recipe

Oven Roasted Salmon with Potatoes, Beets, and Fennel

• Level: Intermediate
• Yield: Serves 4
• Nutritional Information per Serving: Calories 454, Total Fat 22g, Saturated Fat 4g, Carbohydrates 37g, Dietary Fiber 10g, Protein 29g
• Total Time: 55 minutes
• Preparation Time: 30 minutes
• Cooking Time: 25 minutes

Ingredients

• 1 pound Yukon gold potatoes, peeled and cut into wedges (about 3 large potatoes)
• 3 teaspoons extra-virgin olive oil
• Coarse salt and freshly cracked black pepper
• 1 pound beets, tops removed, peeled, and cut into wedges (about 3 large beets)
• 1 large fennel bulb, sliced into 1/4-inch thick pieces
• 1 pound salmon fillet
• 2 oranges, peeled and cut into horizontal slices
• 4 tablespoons tapenade vinaigrette (recipe below)
• 2 slices of toast spread with 2 tablespoons tapenade, cut in half

Tapenade Vinaigrette:

• 1/4 cup tapenade (recipe below)
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon sherry vinegar
• 1 tablespoon extra-virgin olive oil

Tapenade:

• 2 cups pitted Nicoise olives
• 2 anchovies
• 4 cloves garlic
• 1 tablespoon orange zest
• 1 tablespoon rinsed capers

Instructions

1. Preheat the oven to 450F (232C).
2. In a plastic bag, combine the potatoes with 1 teaspoon olive oil, salt, and pepper; toss to coat. Spread the potatoes on one side of a cookie sheet.
3. In the same bag, add the beets with another teaspoon olive oil, salt, and pepper; toss and place them beside the potatoes on the cookie sheet, keeping them separate.
4. Add fennel slices to the bag with the remaining teaspoon olive oil, salt, and pepper; toss and spread them in a single layer on a separate cookie sheet.
5. Roast the vegetables, turning once, until golden and tender, about 2025 minutes; set aside when done.
6. Place the salmon fillet skin-side down in an oven-safe nonstick skillet; season with salt and pepper and bake until cooked through, about 1517 minutes.
7. Arrange orange slices on serving plates, distribute the roasted potatoes, beets, and fennel evenly, then cut the salmon into four portions and place one piece on each plate.
8. Drizzle 1 tablespoon of tapenade vinaigrette over the salmon and vegetables on each plate.

Tapenade Vinaigrette Preparation:

1. Whisk together the tapenade, orange juice, sherry vinegar, and olive oil in a small bowl; adjust seasoning to taste.

Tapenade Preparation:

1. Combine all tapenade ingredients in a food processor and pulse until finely chopped and well blended; season with salt and pepper to taste.

Recipe courtesy Kathleen Daelemans