Oven-Roasted Salmon with Citrus and Fennel Salad

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

Tender oven-roasted salmon fillets served alongside a bright citrus and fennel salad dressed with olive oil and fresh herbs for a refreshing Whole30 dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs about 6 oz each 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 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: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper and place 4 salmon fillets skin-side down. Drizzle 2 tbsp olive oil over the fillets and season with 1 tsp sea salt and 1/2 tsp black pepper. Roast for 12-14 minutes until the salmon flakes easily with a fork.
  2. Step 2: Meanwhile, in a large bowl, combine 1 medium thinly sliced fennel bulb, 1 large peeled and segmented orange, 1 large peeled and segmented lemon, 1/4 cup thinly sliced red onion, and 2 tbsp chopped fresh parsley.
  3. Step 3: Whisk together 1 tbsp apple cider vinegar and 1 tbsp olive oil, then pour over the salad. Toss gently to coat all ingredients evenly and let sit for 5 minutes to meld flavors.
  4. Step 4: Serve the roasted salmon fillets topped or accompanied by the citrus fennel salad for a bright, Whole30-compliant meal.

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Frequently asked questions

How long does Oven-Roasted Salmon with Citrus and Fennel 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 Oven-Roasted 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 olive oil from drying out.

Can I substitute ingredients in Oven-Roasted 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-Roasted 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-Roasted 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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