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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

Provençal Herbed Salmon with Roasted Vegetables

David Scott AllenDavid Scott Allen
This recipe was inspired by one that I found in The New York Times. Enjoy the tastes of Provence with a hint of Italy.
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 2 Bell Peppers (yellow, red or orange)
  • 24 Cherry Tomatoes
  • 2 large Shallots
  • 4 tbsp Olive Oil
  • Salt and Freshly ground Black Pepper to taste
  • 4 6-oz Skinless Salmon Fillets
  • 2 tbsp Fennel Seed
  • 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.
Keyword Herbes de Provence, Red Peppers, Salmon, Tomatoes
Tried this recipe?Let us know how it was!

Other Salmon Recipes:

Salmon with Onion Compote

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

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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