Provençal Herbed Salmon with Roasted Vegetables
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteAlthough 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
This recipe was inspired by one that I found in The New York Times. Enjoy the tastes of Provence with a hint of Italy.
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.
Tried this recipe?Let us know how it was!
Other Salmon Recipes:
Summer Salmon Salad with Citrus and Mango
A Salmon Wellington – Salmon en Crôute
Easy Seared Salmon with Tomato-Shallot Ragoût
Smoky Cinnamon Salmon with Mushroom Lentils
Beet Carpaccio with Smoked Salmon and Pomegranate
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would ...
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the ...
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
No Comment