Oven-Roasted Salmon with Fennel and Orange Salad

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

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 paired with a bright, crunchy fennel and orange salad dressed in a tangy olive oil vinaigrette, perfect for a Whole30 meal. This Mediterranean-inspired Whole30 recipe (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 370 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 370 cal/serving

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Ingredients

4 pieces (6 oz each), skin on 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 navel orange
1/4 small, thinly sliced red onion
2 tbsp, chopped fresh parsley
1 tbsp red wine vinegar
1 tsp Dijon mustard (Whole30 compliant)

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Instructions

Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and place 4 salmon fillets skin-side down. Brush each fillet with 2 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 flesh is opaque and flakes easily with a fork.
Step 3: While salmon roasts, combine 1 medium thinly sliced fennel bulb, 1 large peeled and segmented navel orange, 1/4 thinly sliced red onion, and 2 tbsp chopped fresh parsley in a bowl.
Step 4: In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp red wine vinegar, and 1 tsp Dijon mustard until emulsified. Pour the dressing over the fennel and orange mixture and toss gently to coat.
Step 5: Serve the roasted salmon fillets alongside a generous portion of the fennel and orange salad for a bright, balanced meal.