Salmon with Fennel Two Ways & Cauliflower Steak

Salmon

with Fennel Two Ways & Cauliflower Steak

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Fennel is a staple vegetable around the world and can be found in Mediterranean, Middle Eastern, and Indian cuisines. To showcase its incredible versatility and unique characteristics, we use it in two distinctively different ways: ground fennel seed is used to season the salmon, while the fresh fennel bulb and its fronds provide a light and crunchy salad on the side.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Salmon with Fennel Two Ways & Cauliflower Steak
Title
  • 2 Tbsps Taggiasca Olives
  • 1 bunch Parsley
  • 1 Fennel Bulb With Fronds
  • 1 Lemon
  • ½ head Cauliflower
  • 2 Salmon Fillets
  • 1 Tbsp Ground Fennel
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Preheat oven to 500°F. Wash and dry the fresh produce. Using the side of your knife, flatten the olives to easily remove the pits. Finely chop the olives. Pick the parsley leaves off the stems. Pick the green, leafy fronds off the fennel and thinly slice the bulb. Cut the lemon into wedges. Slice the cauliflower into 1-inch-thick “steaks,” leaving the stem to keep the cauliflower as intact as possible. Place the cauliflower on a baking sheet, then drizzle it with olive oil and season with salt and pepper.
Roast the cauliflower:
2 Roast the cauliflower:
Roast the cauliflower in the oven 11 to 13 minutes, or until browned and tender when pierced with a fork.
Coat the salmon:
3 Coat the salmon:
While the cauliflower roasts, coat the non-skin side of the salmon with the ground fennel seed.
Cook the salmon:
4 Cook the salmon:
In a large pan, heat some olive oil on high until hot. Add the salmon, skin-side down and cook 1 minute, or until lightly browned. Reduce the heat to medium and cook for 3 to 4 minutes per side, or until cooked through. Season with salt. (Use the side of the salmon to judge the cooking time, when the salmon is cooked halfway through, it’s time to flip it.)
Make the salad:
5 Make the salad:
While the salmon cooks, make the salad. In a medium bowl, combine the sliced fennel, olives, all but a pinch of the parsley, and all but a pinch of the fennel fronds. (Reserve some parsley and fronds for garnish.) Squeeze the juice of half of the lemon and 1 tablespoon olive oil over the salad. Toss to coat and season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the roasted cauliflower steaks and fennel salad between 2 plates. Top the cauliflower with the cooked salmon and finish with squeeze of lemon. Garnish with the remaining parsley, remaining fennel fronds, and lemon wedges. Enjoy!

Tips from Home Chefs

Salmon

Prepare the ingredients:
1 Prepare the ingredients:
Preheat oven to 500°F. Wash and dry the fresh produce. Using the side of your knife, flatten the olives to easily remove the pits. Finely chop the olives. Pick the parsley leaves off the stems. Pick the green, leafy fronds off the fennel and thinly slice the bulb. Cut the lemon into wedges. Slice the cauliflower into 1-inch-thick “steaks,” leaving the stem to keep the cauliflower as intact as possible. Place the cauliflower on a baking sheet, then drizzle it with olive oil and season with salt and pepper.
2 Roast the cauliflower:
Roast the cauliflower in the oven 11 to 13 minutes, or until browned and tender when pierced with a fork.
Roast the cauliflower:
Coat the salmon:
3 Coat the salmon:
While the cauliflower roasts, coat the non-skin side of the salmon with the ground fennel seed.
4 Cook the salmon:
In a large pan, heat some olive oil on high until hot. Add the salmon, skin-side down and cook 1 minute, or until lightly browned. Reduce the heat to medium and cook for 3 to 4 minutes per side, or until cooked through. Season with salt. (Use the side of the salmon to judge the cooking time, when the salmon is cooked halfway through, it’s time to flip it.)
Cook the salmon:
Make the salad:
5 Make the salad:
While the salmon cooks, make the salad. In a medium bowl, combine the sliced fennel, olives, all but a pinch of the parsley, and all but a pinch of the fennel fronds. (Reserve some parsley and fronds for garnish.) Squeeze the juice of half of the lemon and 1 tablespoon olive oil over the salad. Toss to coat and season with salt and pepper to taste.
6 Plate your dish:
Divide the roasted cauliflower steaks and fennel salad between 2 plates. Top the cauliflower with the cooked salmon and finish with squeeze of lemon. Garnish with the remaining parsley, remaining fennel fronds, and lemon wedges. Enjoy!
Plate your dish:
Browse Steps
1 of 6