Oven-Baked Salmon with Citrus and Fennel Salad

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

Tender oven-baked salmon fillets paired with a refreshing citrus and fennel salad for a light and vibrant Whole30 dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 25 minutes pairs (6 oz each) salmon fillets, medium fennel bulb, large orange 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 salmon fillets (6 oz each) on a parchment-lined baking sheet. Drizzle 1 tbsp olive oil over the fillets and season with 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Bake for 12-15 minutes until salmon flakes easily with a fork.
  2. Step 2: While salmon bakes, trim and thinly slice 1 medium fennel bulb using a mandoline or knife. Peel and segment 1 large orange and 1 medium lemon, reserving any juice.
  3. Step 3: In a medium bowl, whisk together 2 tbsp olive oil, reserved citrus juice, and 2 tbsp chopped fresh dill. Toss the fennel slices and citrus segments in the dressing to coat. Season with a pinch of salt and pepper.
  4. Step 4: Serve the warm baked salmon fillets alongside the citrus fennel salad for a bright, Whole30-friendly meal.

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Frequently asked questions

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

Total time is about 25 minutes (10 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 Oven-Baked Salmon with Citrus and Fennel Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Oven-Baked Salmon with Citrus and Fennel 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 Oven-Baked Salmon with Citrus and Fennel 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 Oven-Baked Salmon with Citrus and Fennel Salad whole30?

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

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