I am obsessed with this simple and delicious Baked Salmon with Fennel and Grapes recipe. The grapes are flavorful, versatile and I find they turn what might be ordinary into something special. A friend shared this recipe and swore it was a family favorite. One of the best parts? It is deceptively simple to prepare and delivers delicious salmon every time. If you prefer a more savory salmon, substitute cherry tomatoes for grapes.
This Baked Salmon with Fennel and Grapes has health benefits, too!
Salmon is a great source of protein, healthy fats, and various essential vitamins and minerals. It is also rich in long-chain omega-3 fatty acids, which have been shown to reduce inflammation, lower blood pressure, and decrease risk factors for disease. Omega-3 fatty acids also help the body’s enzymes to burn more stored fat for fuel instead of keeping it in your belly or hips.
Did you know that grapes are good for you as well? Many people forget about the health benefits of eating grapes! Grapes contain many important vitamins and minerals, including copper and vitamins B and K. The nutrients in grapes may help protect against cancer, eye problems, cardiovascular disease, and other health conditions.
Get more healthy and delicious recipes here.
Baked Salmon with Fennel and Grapes Recipe
Ingredients
- 1.5- pound piece skin-on salmon filet
- 1 bulb thinly sliced fennel
- 1 cup seedless red grapes halved
- 1 large shallot sliced
- 2 oz fresh ginger peeled and diced
- Olive oil
- Salt and pepper
- Pinch hot red pepper flakes
Instructions
- Preheat oven to 400 degrees.
- Place salmon skin-side down on a heavy parchment-lined cookie sheet. Sprinkle with salt and pepper.
- Heat oil in a heavy saucepan and add shallot, stirring until shallot starts to turn golden.
- Add fennel, ginger and hot pepper flakes, sauté for 4-5 minutes until the fennel begins to soften.
- Add sliced grapes, sauté until they begin to soften.
- Pour fennel and grape mixture over salmon and bake in preheated oven for 20 minutes.
- Let salmon rest for a few minutes before serving. Slice and top with fennel grape mixture.
Recipe Notes
*The recipe can be multiplied.
Kristen Coffield
I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.
