Nordic Summer Salmon with Fennel and Dill

Nordic · Summer · 65 min · Serves 4 · By Lesapor Test Kitchen

This dish combines the delicate flavors of fresh salmon, fennel, and dill, all brought together in a single pan for an elegant summer meal. The advanced technique involves carefully timing the cooking of each ingredient to achieve a perfectly balanced dish. A small producer's cold-pressed rapeseed oil will elevate the final result.

Ingredients

• 4 skin-on salmon fillets, about 6 ounces each
• 2 tablespoons cold-pressed rapeseed oil
• 2 medium fennel bulbs, thinly sliced
• 1 large red onion, thinly sliced
• 1 lemon, thinly sliced
• 1/4 cup fresh dill, chopped
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Preheat the oven to 400°F (200°C).
2. In a large ovenproof pan, heat 1 tablespoon of rapeseed oil over medium heat. Add the fennel and red onion, cooking until softened and slightly caramelized, about 10 minutes.
3. Arrange the salmon fillets on top of the fennel and onion mixture, skin-side down. Season generously with flaky sea salt and freshly ground black pepper.
4. Distribute the lemon slices evenly over the salmon and vegetable mixture.
5. Drizzle the remaining 1 tablespoon of rapeseed oil over the top and transfer the pan to the oven.
6. Bake until the salmon is just cooked through, about 15-18 minutes. Remove the pan from the oven.
7. Sprinkle the chopped fresh dill over the salmon and vegetables. Let the dish rest for 5 minutes to allow the flavors to meld.
8. Serve directly from the pan, ensuring each serving includes a portion of salmon, fennel, onion, and lemon.