Whole Roasted Salmon

Whole Roasted Salmon

with Fennel and Pomegranate Seeds:
Serves 6-8
Preheat oven to 400 degrees
The roasted salmon with fennel and pomegranate seeds is a flavorful and visually appealing dish. The combination of the tender salmon, caramelized fennel, and a burst of sweetness from the pomegranate seeds creates a delightful balance of flavors. It's a perfect option for a special dinner or a festive occasion. Enjoy!


  • 1 whole Steelhead or Wild King Salmon
  • Pink salt and pepper, to taste
  • 4 tablespoons unsalted butter
  • ½ medium red onion, shaved
  • 1 large fennel bulb, shaved
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ¾ cup pomegranate seeds
  • Fresh dill, for garnish


  • Preheat your oven to 400 degrees. Season the salmon fillets with salt and pepper.
    Place the salmon on an oiled sheet pan, skin side down. Ifit’s skinless, place on a lightly oiled parchment paper sheet. Mix the shaved fennel, red onion and pomegranate seeds. Dot the salmon with the butter and top with the fennel mixture.
  • Place the salmon in the oven and roast for about 25-30 minutes, or until it is cooked to your desired level of doneness. Once the salmon is cooked, remove from the oven. Allow the salmon to rest for a few minutes. Garnish with fresh dill sprigs.
  • *Notes- this is great with a side of your favoriteroasted vegetables, baby potatoes, pasta or rice.