Spice-Roasted Salmon with Fennel, Green Olives & Orange
Tender roasted salmon coated in warm Mediterranean spices, baked over sweet fennel and briny green olives, finished with fresh orange juice and zest. Elegant, healthy, and restaurant-worthy.
Time Required
Prep time: 15 minutes
Cook time: 18–22 minutes
Total time: 35 minutes
Ingredients
For the Salmon
4 salmon fillets (150–180 g each)
2 tbsp olive oil
Zest of 1 orange
2 tbsp fresh orange juice
1 clove garlic, grated
½ tsp ground cumin
½ tsp ground coriander
¼ tsp smoked paprika (optional, mild)
½ tsp salt
¼ tsp black pepper
For the Vegetables
1 large fennel bulb, thinly sliced
½ cup green olives, pitted and halved
1 small red onion, thinly sliced
1½ tbsp olive oil
¼ tsp salt
¼ tsp black pepper
Instructions
1. Prep Oven & Tray
Preheat oven to 200°C (400°F).
Line a baking tray with parchment.
2. Roast the Fennel
1. Toss fennel, onion, olives, olive oil, salt, and pepper.
2. Spread on tray and roast 10 minutes until just starting to soften.
3. Season Salmon
1. Mix olive oil, orange zest, juice, garlic, cumin, coriander, paprika, salt, and pepper.
2. Brush generously over salmon fillets.
4. Finish Roasting
1. Nestle salmon among fennel mixture.
2. Roast another 10–12 minutes, until salmon flakes easily.
5. Serve
Spoon fennel-olive mixture and orange pan juices over salmon.
Finish with fresh fennel fronds or parsley.
Serving Suggestions
With herby couscous or orzo
Alongside roasted potatoes
With warm crusty bread
Tips & Notes
Extra juicy: Cover loosely with foil for first 8 minutes.
No fennel? Substitute leeks or thin-sliced cabbage.
Make it fancy: Add a drizzle of honey-orange glaze before serving.
Nutrition information
Calories: ~460
Protein: 34 g
Fat: 28 g
Fiber:19g
Carbs: 14 g