Intrigued by a recent article in Fine Cooking magazine that featured numerous recipes incorporating all ingredients cooked in one pan, we decided to give most of them a whirl. And we’re really glad we did! The first of which was the Roasted Salmon and Fennel with Pistachio Gremolata. The bright flavors and beautiful colors in this dish make it a company-worthy meal, but it’s quick enough for a weeknight, too—which is where we began.
I’ll be interspersing the remaining one-pan meals in between several upcoming blogs, so stay tuned. One mixes chicken thighs and cauliflower, and another steak with brussels sprouts. All three were extremely tasty and easy to make, so they’ll be on future menus, no doubt!
- 2 medium fennel bulbs (about 1-3/4 lb. total), cored and sliced into 1/2-inch-thick wedges
- 1/2 medium red onion, thinly sliced
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 6-oz. skinless salmon fillets
- 1/2 cup packed fresh flat-leaf parsley, coarsely chopped
- 1/2 cup salted shelled pistachios, coarsely chopped
- 1 Tbs. finely grated lemon zest (from 1 large lemon)
- 1 Tbs. finely chopped garlic
- Flaky sea salt
- Position a rack in the center of the oven and heat the oven to 400°F.
- Line a large rimmed sheet pan with aluminum foil or parchment. On the pan, toss the fennel and onion with the olive oil and a big pinch each of salt and pepper. Spread the vegetables evenly and roast until tender and browned at the edges, 20 to 25 minutes.
- Push the vegetables into a pile to make a bed for the salmon. Place the fillets on top of the vegetables, spaced evenly apart, and season with salt and pepper. Roast until the salmon is just cooked through, 10 to 15 minutes.
- Meanwhile, in a medium bowl, combine the parsley, pistachios, lemon zest, and garlic to make the gremolata.
- Serve the salmon and vegetables topped with the gremolata and a sprinkling of sea salt.
by Molly Gilbert from Fine Cooking