Oven-Roasted Salmon with Citrus and Fennel Salad

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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 developed and reviewed.

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 recipe (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 Mediterranean cuisine 380 cal/serving

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Ingredients

4 pieces, about 6 oz each salmon fillets
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 medium, thinly sliced fennel bulb
1 large, peeled and segmented orange
1 large, peeled and segmented lemon
2 tbsp, chopped fresh parsley
1/4 cup, thinly sliced red onion
1 tbsp apple cider vinegar

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Instructions

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.
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.
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.
Step 4: Serve the roasted salmon fillets topped or accompanied by the citrus fennel salad for a bright, Whole30-compliant meal.