Simple Roasted Salmon with Radish and Fennel Salad

Simple Roasted Salmon with Radish and Fennel Salad

August 6, 2019

Servings: 4

Prep: 10 min

Cook: 20 min

Total: 30 min

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Summary

By: A Wholesome New World

Ingredients

• 1 1/2 lb salmon or 4 4 oz fillets
• 1 bunch of radishes, quartered
• Reserved radish greens, chopped
• 1 small fennel bulb, halved and cut into 1/4 inch slivers, fennel fronds reserved
• 3 TBSP oilve oil, divided
• The juice of one lemon
• Salt and Pepper for seasoning
• 1/2 cup tzatziki

Directions

• Step 1 Preheat oven to 425 degrees.
• Step 2 Spray the base of a 9×12 glass baking dish with olive oil spray.
• Step 3 Toss quartered radishes and fennel slices with 1 TBSP olive oil, then spread over the bottom of the dish and lay salmon on top.
• Step 4 Season salmon with salt and pepper and drizzle with 1 TBSP olive oil.
• Step 5 Roast salmon and vegetables for about 10 minutes.
• Step 6 Remove from oven and toss the radishes with the reserve fennel fronds and radish greens, remaining 1 TBSP olive oil and lemon juice. Season with salt.
• Step 7 Serve salad and salmon with a dollop of tzatziki.

For those who are following the blog closely, you’ve probably noticed that I’ve been taking a little hiatus lately. First and foremost – I’m sorry you guys! Nothing personal! Just the working mom juggle taking it’s toll on me lately. Whoever told me summer was our “slow season” was completely misinformed, I have been busier than ever! All good things (not going to lie – I live for this!), but I just need more hours in the day!

The main reason work’s been so busy? We had our event of the season – a backpack drive called Supplies for Success – just this past weekend. Planning for the event started months ago and it was a true labor of love, but worth every second that went into it. At yesterday’s event, we hosted 45 families who came together to pack HUNDREDS of backpacks for children in need. Pretty amazing, pretty powerful but boy am I exhausted!

The other hurdle to posting has been juggling my adorable little munchkins. They’re both at such cute ages (13 and 27 months) but the 13 month old is giving me a run for my money lately. With my first, he could keep himself occupied forever while I cooked. In contrast, my second can’t sit still for a hot second! Which makes it nearly impossible to get dinner on the table some nights, never mind test out new recipes, plate, or stage photos. I know we won’t be in this phase forever, so I’m not giving myself too hard of a time. Just anxious to get back to blogging!

I should be taking it easy tonight, but now that I actually have a moment to breathe, I wanted to spend it writing this post instead. This is a recipe I highlighted on my insta feed a few weeks ago (was it that long ago already?) and one that received a lot of praise. The best part is – it really couldn’t be easier to execute. Just a quick roast on the salmon and veggies, a drizzle of lemon and a dollop of tzatziki completes the dish. So many fresh flavors which make it super refreshing for summer! I hope you’ll check it out and thanks for being so patient with me! 🙂