🐟 Crispy-Skin Salmon with Roasted Fennel, Caramelized Carrots & Lemon-Dill Vibes ✨
This is not your average salmon dinner.
It’s juicy, crisp, citrusy, and loaded with flavor — all balanced by sweet roasted carrots and soft fennel. A total showstopper that’s easy to pull off.
🛒 What you’ll need (serves 2):
For the salmon:
2 salmon fillets (skin-on)
1 lemon (thinly sliced)
Fresh dill
Salt & pepper
Olive oil
For the veggies:
3 large carrots (cut into chunks)
1 fennel bulb (sliced)
1 red onion (chopped)
1 garlic clove (minced)
Chili flakes (optional)
Salt, pepper, olive oil
For the green herb sauce (optional):
Handful of fresh herbs (basil, parsley, dill)
1 tbsp yogurt or crème fraîche
1 tsp mustard
Juice of ½ lemon
Pinch of salt
🔥 How to make it:
-
Roast the veggies
Preheat oven to 200°C (390°F). Toss carrots, fennel, onion, and garlic with olive oil, salt, pepper, and a pinch of chili flakes. Roast for 25–30 minutes until golden and soft. -
Sear the salmon
Pat salmon dry, season with salt and pepper. Sear skin-side down in a hot pan with a splash of oil for 3–4 minutes until the skin is crispy. Flip, top with lemon slices and fresh dill, and cook for another 2–3 minutes. -
Make the sauce
Blend all sauce ingredients until smooth and creamy. Adjust seasoning to taste. -
Plate it up
Serve the salmon over a bed of roasted veggies, spoon over some green herb sauce, and finish with extra dill.
