Roasted Salmon with Fennel and Orange

Prep Time: 10 minutes   Cook Time: 25 minutes Yield: 2 portions


  • 2 5-7oz salmon filets
  • 1 large Navel Orange, sliced thin
  • 2 Tbs butter, room temperature
  • Salt and pepper
  • Fresh Thyme, Dill, and/or Tarragon
  • ½ cup + a heavy pinch Witt’s Pickles Orange Fennel


  1. Preheat your oven to 450F. Arrange two rows of orange slices in the bottom of an oven safe skillet, reserving about 4 slices.
  2. Lightly salt and pepper the filets on all sides, and top each with half of the butter, and a couple of orange slices.  Place the filets on top of the orange slices and cover loosely with the fresh herbs. 
  3. Once the oven has reached temperature, roast the salmon for 10-15 minutes depending on your preferred doneness (Fresh, high-quality fish can be nearly sushi grade, and unlikely to be an issue if left rare). 
  4. Carefully remove the hot pan from the oven and move the orange-salmon-herb stacks to a platter and loosely cover with foil.  Add the half cup of fennel to the pan, and allow the residual heat to warm it through and crisp the edges. 
  5. Remove the foil tent, herbs, and top layer of oranges from the salmon, and move the salmon to the serving plate.  Top with the sautéed Witt’s Pickles Orange Fennel, and a little of the raw pickled fennel.