Oven-Roasted Salmon with Citrus and Fennel

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender oven-roasted salmon fillets served with a fragrant citrus and fennel salad for a bright, Whole30-compliant seafood entrée. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 25 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: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
3 tbsp, divided olive oil
1 1/2 tsp, divided sea salt
1 tsp, divided black pepper
1 small, thinly sliced fennel bulb
1 medium, peeled and sliced orange
1 medium, peeled and sliced lemon
2 tbsp, chopped fresh dill
1/4 small, thinly sliced red onion

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Instructions

Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and brush with 1 tbsp olive oil. Place 4 salmon fillets skin-side down, brush with 1 tbsp olive oil, and season with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: Roast salmon in the oven for 12-15 minutes until the flesh is opaque and flakes easily with a fork.
Step 3: Meanwhile, in a medium bowl, combine 1 small thinly sliced fennel bulb, 1 peeled and sliced orange, 1 peeled and sliced lemon, 1/4 thinly sliced red onion, 1/2 tsp sea salt, 1/2 tsp black pepper, 2 tbsp chopped fresh dill, and 1 tbsp olive oil. Toss gently to combine and let it sit for 5 minutes to meld flavors.
Step 4: Serve the roasted salmon fillets topped with the citrus fennel salad for a fresh, vibrant Whole30 seafood meal.