Salmon & Fennel Scandi Sheet Pan
with Caper-Dill Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
420 /serving
Scandinavian style is known for its clean lines, whether it's design or cuisine. This chic, carb-smart sheet pan is no exception: soft pink salmon fillets are set off by translucent wedges of fennel and quartered radishes, all delicately roasted. A gorgeous green vinaigrette tops it off.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Fennel bulb
- 200g Radishes
- 14g Dill
- 1 Lemon
- 10g Capers
- 15ml Dijon mustard
Contains: Mustard • Salmon • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
24 g
Saturated Fat
4 g
Sodium
560 mg
Total Carb
24 g
Sugars
11 g
Protein
31 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- Quarter the radishes (cut into sixths if large).
Start the vegetables
- On a lined sheet pan, toss the fennel and radishes with a drizzle of oil and S&P.
- Roast, 10 min., until partially cooked.
Bake the salmon & finish the vegetables
- Meanwhile, pat the salmon dry; season with S&P.
- When the vegetables are partially cooked, flip and add the salmon.
- Bake, 6 to 10 min., until the vegetables are tender and the salmon* is cooked through.
Make the vinaigrette
- Meanwhile, roughly chop the capers.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Juice the lemon.
- In a medium bowl, combine the mustard, capers, dill, lemon juice, 1 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the vegetables and salmon between your plates.
- Drizzle with the vinaigrette. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
