Provençal Herbed Salmon with Roasted Vegetables
Although today’s recipe for Herbed Salmon with Roasted Vegetables is Provençal, the story has links to Italy (our other love). And it all has to do with a little jar labelled Finocchio, the Italian word for fennel.
Once, when Mark and I were in Scottsdale, Arizona, just after our move to Tucson, we were shopping in one of the tonier boutique plazas with the Italian name of La Borgata (“The Township”). There, we came across an Italian ceramics import shop. Having a bit of an addiction to ceramics, especially Italian ceramics, we went into the shop.
We enjoyed the recipe with a glass (or two) of Roussanne from Acquiesce Vineyards in Lodi, California.
Provençal Herbed Salmon with Roasted Vegetables
Ingredients
- 2 Bell Peppers red, orange, or yellow
- 24 cherry tomatoes
- 2 large shallot(s)
- 4 tbsp olive oil
- salt and freshly ground black pepper to taste
- 4 6-oz skinless salmon fillets
- 2 tbsp fennel seeds
- 2 tbsp fresh rosemary finely minced
- 2 small oranges for zest, finely grated
Instructions
- Preheat oven to 400°F (200°C). Place one rack in the lower third, and one in the upper third.
- Cut tomatoes in half and add to a medium-size roasting pan (approximately 9-inches by 12-inches). Trim the bell peppers and removed the core and seeds. Cut the flesh into pieces about the same size as the cherry tomatoes, and add to the pan with the tomatoes. Peel and coarsely chop the shallots and add them to the pan.
- Drizzle with 2 tablespoons of the oil, and toss to coat the vegetables. Season well with salt and pepper. (Resist the temptation to add any herbs, as the salmon will be well-flavoured.) Place pan in the lower third of the oven and roast for 30 minutes, stirring occasionally.
- Season the salmon fillets on both sides with salt and pepper. If using fennel seed, grind it in a coffee or spice grinder, then sift it into a small bowl discarding the tough hulls. Mix together the sifted fennel seed with the rosemary and orange zest. Divide the herb mixture among the 4 fillets, pressing into the top of each.
- When vegetables have about 10 minutes left to roast, preheat a large nonstick oven-proof skillet over medium-high heat for 3 minutes. Add the remaining 2 tablespoons oil and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- Turn the fillets and immediately transfer the pan to the oven. Roast in the upper third of the oven for 5 to 6 minutes, or until salmon is done to your liking.
- Remove salmon and vegetables from the oven. Divide vegetables between 4 plates and top with salmon.
Other Salmon Recipes:
Summer Salmon Salad with Citrus and Mango
A Salmon Wellington – Salmon en Crôute
Easy Seared Salmon with Tomato-Shallot Ragoût
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