Description
A flavorful and wholesome roasted salmon dish served on a bed of thinly sliced apples and red-skinned potatoes, infused with aromatic fennel seeds and accompanied by a warm apple sauce. This easy-to-make recipe offers a perfect balance of savory and sweet flavors, baked to tender perfection in the oven.
Ingredients
Salmon and Sauce
- 1 large piece of salmon
- 1 cup unsweetened apple sauce
- 1 tablespoon olive oil
- 1 teaspoon fennel seeds (or aniseed)
Vegetables and Seasoning
- 4 small red-skinned potatoes
- 3 Cortland apples
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Defrost and Preheat: If using frozen salmon, defrost overnight in the fridge. When ready, preheat your oven to 450°F (232°C) to ensure it reaches the proper temperature for roasting.
- Prepare the Apple Sauce Mixture: In a saucepan, combine the unsweetened apple sauce, 1 tablespoon of olive oil, and fennel seeds. Heat over medium-high heat for about 5 minutes until warmed through but not boiling. Remove from heat and set aside to infuse flavors.
- Slice Apples and Potatoes: Wash the potatoes and apples thoroughly. Slice both into thin rounds. For apples, when reaching the core, either slice crescents after coring or carefully slice around the seeds. This layering of fruit and vegetable rounds adds texture and taste to the base.
- Prepare Salmon: Pat the salmon dry with paper towels. Season generously with salt and pepper on all sides. Place the salmon piece in the center of a large, oven-safe baking dish.
- Arrange Apples and Potatoes: Nestle sliced potatoes and apples alternately around the salmon in the dish, creating a snug bed for the fish.
- Coat and Season: Spoon the warm apple sauce mixture over and around the salmon, ensuring some of the sauce gets under the fish for maximum flavor absorption. Drizzle the 3 tablespoons of olive oil over the arranged apples and potatoes, then season everything with salt and pepper to taste.
- Bake Covered: Cover the entire baking dish tightly with aluminum foil to trap steam and roast evenly. Place in the preheated oven and bake for 30 minutes at 450°F (232°C).
- Broil for Finish: After 30 minutes, remove the foil and switch the oven to the grill/broil setting. Broil the dish for an additional 5 minutes to brown the top and finish cooking the salmon for a delightful crust and caramelization.
- Serve: Remove from the oven and serve immediately while hot, enjoying the juicy roasted salmon alongside the tender, flavorful apples and potatoes.
Notes
- Defrost salmon gently overnight in the refrigerator for best texture and safety.
- If you don’t have fennel seeds, aniseed makes a good aromatic substitute.
- Use a baking dish that fits the salmon and allows apples and potatoes to be closely packed for best roasting.
- To ensure even cooking, slice apples and potatoes uniformly thin.
- Broiling at the end adds appealing color and slight crispiness to the top layer.
- This recipe pairs well with a light green salad or steamed greens.
- Leftovers can be refrigerated and gently reheated for the next day.
