Mediterranean-style Whole Roasted Salmon with Fennel

Mediterranean-style Whole Roasted Salmon with Fennel
Photo by Becky Luigart-Stayner


  • 1/8 teaspoon freshly ground black pepper
  • ½ cup dry white wine
  • 1 (4- to 5-pound) whole salmon, cleaned
  • 3 medium tomatoes (about 1 pound), cut into wedges
  • ½ teaspoon sea salt
  • 1 teaspoon fennel seeds
  • 2 leeks, trimmed and sliced 1 inch thick
  • + 4 more ingredients
    • 2 fennel bulbs, trimmed and sliced 1/4 inch thick (reserve any fronds)
    • 3 fresh rosemary sprigs
    • 2 garlic cloves, minced
    • 3 tablespoons olive oil

Position rack in center of oven, and preheat oven to 425°. Pat fish dry; make several diagonal cuts in thickest part of the fish on both sides. Scatter sliced fennel bulbs, leeks, and tomatoes in a baking pan lightly coated with cooking spray. In a small bowl, whisk together olive oil, garlic, sa...

View full recipe at My Recipes


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