ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mediterranean-style Whole Roasted Salmon with Fennel

Photo: Becky Luigart-Stayner; Styling: Judy Feagin
Yield Makes 6 servings
The rich colors and flavors of Mediterranean cuisine provides a tasty foil for salmon. Serve with couscous on the side and a green salad and you're good to go.


  • 1 (4- to 5-pound) whole salmon, cleaned
  • 2 fennel bulbs, trimmed and sliced 1/4 inch thick (reserve any fronds)
  • 2 leeks, trimmed and sliced 1 inch thick
  • 3 medium tomatoes (about 1 pound), cut into wedges
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon fennel seeds
  • 3 fresh rosemary sprigs
  • 1/2 cup dry white wine

How to Make It

  1. Position rack in center of oven, and preheat oven to 425°. Pat fish dry; make several diagonal cuts in thickest part of the fish on both sides. Scatter sliced fennel bulbs, leeks, and tomatoes in a baking pan lightly coated with cooking spray.

  2. In a small bowl, whisk together olive oil, garlic, salt, and pepper. Brush fish inside and out with half the seasoned oil, then sprinkle remaining seasoned oil over vegetables. Lay fish on top of vegetables, and sprinkle fish inside and out with fennel seeds. Tuck 1 rosemary sprig into cavity of fish. Place remaining 2 rosemary sprigs in vegetables. Reserve a couple of fennel fronds for garnish, then coarsely chop remaining fronds and stuff them into the cavity. Pour wine over fish, and cover pan loosely with aluminum foil.

  3. Bake at 425° for 30 minutes. Remove foil, and bake, uncovered, 10 to 15 minutes or until fish is just cooked through. Transfer fish to a large serving platter, and surround with cooked vegetables. Garnish with remaining fennel fronds.