Citrus-Baked Salmon with Fennel and Orange Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets baked with fresh herbs and citrus paired with a crisp and refreshing fennel-orange salad for a light Whole30 meal. This whole30 (gluten free) ready in about 30 minutes pairs salmon fillets, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 salmon fillets on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil and season with 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp lemon zest, and 2 tbsp chopped fresh dill. Bake for 12-15 minutes until salmon flakes easily with a fork.
  2. Step 2: While salmon bakes, combine 1 thinly sliced medium fennel bulb, 2 peeled and sliced navel oranges, and 1/4 small thinly sliced red onion in a large bowl.
  3. Step 3: In a small bowl, whisk 1 tbsp apple cider vinegar, 1 tbsp olive oil, and 1/4 tsp crushed black peppercorns. Pour this dressing over the fennel and orange mixture and toss gently to combine.
  4. Step 4: Serve the baked salmon fillets alongside a generous portion of the fennel and orange salad for a bright, Whole30-compliant meal.

Frequently asked questions

How long does Citrus-Baked Salmon with Fennel and Orange Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Baked Salmon with Fennel and Orange Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Citrus-Baked Salmon with Fennel and Orange Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Baked Salmon with Fennel and Orange Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Citrus-Baked Salmon with Fennel and Orange Salad whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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