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Lemon Fennel Salmon with Roasted Veggies

lemon fennel salmon recipe

Recipe courtesy of The Goods Sustainable Grocery



  • 2-4 salmon filets, about ½ pound each
  • 2 cloves garlic, minced
  • 2 TBS chopped fennel fronds
  • 2 TBS whole grain mustard
  • 2 TBS olive oil
  • 2 TBS lemon juice and 1 TBS lemon zest
  • 1 TBS honey or sugar or maple syrup
  • Salt and pepper to taste
  • 1 fennel bulb, cut in 1/2 wedges
  • 1 lb carrots, cut for roasting
  • Oil, salt and pepper to taste


Heat oven to 400°F.

Put fennel and carrots on a pan. Drizzle with oil and salt and pepper to taste. Go ahead and put these in the oven. They should bake for about 30-35 minutes or until the carrots are al dente.

Mix all the sauce ingredients in a bowl.

Place salmon pieces on a sheet pan lined with parchment paper. Spoon the sauce over the filets.

Roast along with the veggies for about 12 - 15 minutes.

Garnish each filet with a slice of lemon and extra fennel fronds.