Careme

Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

Roasted Salmon with Fennel, Carrots & Lemon

A second fish option using salmon for a richer dinner: roasted with fennel, citrus, and carrots for a seasonal early-March sheet-pan meal.

Back to full list

Ingredients

  • Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 12-14 oz $9.99/lb sale
  • Organic Fennel 1 bulb $3.99
  • Carrots 1 lb $1.29/lb
  • Fresh Organic Lemons - Each 1 $0.99 each
  • Jumbo Yellow Onions 1 small $0.99/lb
  • Organic Italian Parsley 1 small handful $1.99
  • Chateau Ste. Michelle Pinot Gris Washington White Wine 1 x 750 ml $7.99

Instructions

  1. Heat oven to 425°F. Slice 1 fennel bulb, 1 small onion, and 1 lb carrots into thin pieces or sticks. Toss with oil, salt, and pepper on a sheet pan. Roast 15 minutes.
  2. Pat dry 12-14 oz salmon and season with salt, pepper, and a little lemon zest.
  3. Stir vegetables, then place salmon on the pan. Scatter a few lemon slices around and roast 10-14 minutes more until salmon is just cooked.
  4. Chop parsley and toss over the finished pan with a squeeze of lemon juice.
  5. Serve salmon with the roasted fennel-carrot mixture.
  6. Drink pairing: Pinot Gris or Chardonnay.

Cook time: 40 minutes

Estimated cost: $20-26

Health notes: Rich in protein and healthy fats, with plenty of vegetables and a simple roasting method.

Drink pairing: Pinot Gris or Chardonnay.

Wine picks:

  • Chateau Ste. Michelle Pinot Gris Washington White Wine $7.99 1 x 750 ml
  • Maryhill Pinot Gris Washington White Wine $12.99 1 x 750 ml

Why it works: For the fish dish, Pinot Gris is the cleanest match and the most natural fit for roasted salmon with fennel, carrots, and lemon. It has enough citrusy freshness to echo the lemon, enough body for salmon, and usually a soft pear/mineral profile that plays nicely with fennel’s subtle anise note. Since this is a simple but elegant dinner for 2, one 750 ml bottle is the right size. From your candidates, I’d prioritize Pacific Northwest bottles first for style and regional fit. If you want a slightly rounder, richer pairing, a balanced Chardonnay also works well—preferably not too buttery, so it doesn’t overwhelm the lemon and vegetables.

Chef Feedback

Ask about the recipe and share how it turned out.

Sign in to ask follow-up questions.

Sign in to save cooked feedback and ratings.

You asked

Drouhin vadon Chablis or substance chardonnay

Careme

Drouhin Vaudon Chablis. It’s the better match for salmon, fennel, and the lime/mandarin adjustment because it’s leaner, more mineral, and more citrus-driven. That will keep the dish feeling fresh and balanced. Substance Chardonnay would work, but it’s usually broader and richer, which is less ideal with the fennel and lighter citrus profile. Pick: - Best: Drouhin Vaudon Chablis - Backup: Substance Chardonnay

You asked

Already at home and no lemons and only half a lime. Oranges sound weird only have mandarins

Careme

Half a lime is enough. Mandarins are also fine here. Best move: - Use the 1/2 lime at the end for brightness - Use 1 mandarin for a little sweetness How I’d do it: - Roast the salmon, fennel, and carrots as written, just without lemon - Before roasting, add a little oil, salt, and pepper only - If you want, tuck in a few very thin mandarin slices around the vegetables, not on top of the salmon - When it comes out, squeeze over the 1/2 lime - Add 1 to 2 teaspoons mandarin juice if it still tastes flat Important: - Go light on mandarin juice so the dish doesn’t get too sweet - The lime should do most of the balancing So no, mandarins won’t be weird if used lightly with the fennel and salmon.

You asked

Hmm missing lemon what are my other options

Careme

Yes—skip the lemon and use one of these instead: Best swaps: - Organic Meyer lemons if those are available to you - Fresh limes for a slightly sharper finish - Orange or mandarin for a sweeter, softer citrus note Good non-citrus option: - A small splash of white wine or a mild vinegar from pantry at the end For this salmon recipe, my preference: 1. Lime 2. Orange/mandarin 3. White wine splash How to swap: - Use about the same amount of juice as the lemon called for - If using orange or mandarin, add a little less juice at first since it’s sweeter - If using vinegar, use just 1 to 2 teaspoons at the end If you want, I can also rewrite that salmon dish specifically as a no-lemon version.

Planned by Careme.