Silky salmon fillets glazed in a warm garlic-basil butter for a glossy, savory finish.
Roasted fennel brings sweet, caramelized edges and a tender bite with subtle anise notes.
Bright lemon and fresh parsley lift the richness for a balanced plate.
Serve this as a weeknight main or a simple, elegant dinner when entertaining.
Ingredients
- 4 salmon fillets (6 oz each), skin on or off as preferred
- 1 medium fennel bulb, trimmed and thinly sliced (about 3 cups)
- 3 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1/4 cup fresh basil, finely chopped
- 1 tbsp fresh lemon juice + extra wedges to serve
- 1 tsp lemon zest
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley for garnish
- Optional: pinch of red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C). Toss sliced fennel with 1 tbsp olive oil, a pinch of salt and pepper on a rimmed baking sheet; spread in an even layer.
- Roast fennel for 20–25 minutes, turning once, until edges are golden and the center is tender.
- While fennel roasts, pat salmon dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat.
- When the oil shimmers, add salmon skin-side up and sear 2–3 minutes until a golden crust forms; flip and sear the other side 1–2 minutes.
- Transfer the skillet to the oven and roast salmon 5–7 minutes more (about 125–130°F for medium-rare) or until it reaches your desired doneness. Remove from oven and let rest 3 minutes.
- While salmon finishes, melt butter in a small pan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.
- Turn off the heat and stir in chopped basil, lemon juice, and lemon zest. Season with a little salt, pepper, and red pepper flakes if using.
- Spoon the garlic-basil butter over the rested salmon. Serve each fillet alongside roasted fennel, garnish with parsley and lemon wedges.
Tips or Variations
- Swap basil for dill or tarragon for a different herb note; serve over wilted spinach or a grain like farro for a heartier meal.