Salmon and braised fennel with charred orange and green goddess dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Salmon and braised fennel with charred orange and green goddess dressing

Dairy-Free, Gluten-Free, Paleo, Soy-Free, Lean & Clean

2 Servings, 480 Calories/Serving

25–35 Minutes

Requiring just one pan, this southern Italian–inspired meal incorporates aromatic versions of some of our favorite ingredients for a clean, paleo dinner. This recipe was selected in partnership with the Type 1 diabetes nonprofit organization Beyond Type 1.**

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 orange
  • 1 fennel bulb with stalk and fronds
  • 1 yellow onion
  • 2 sprigs fresh thyme
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • Sun Basket paleo green goddess dressing (paleo mayo - parsley - apple cider vinegar - scallions - anchovy - fresh garlic - salt)

Nutrition per serving

Calories: 480, Protein: 36g (72% DV), Fiber: 7g (28% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g (20% DV), Cholesterol: 70mg (23% DV), Sodium: 530mg (22% DV), Carbohydrates: 26g (9% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the ingredients

Heat the oven to 450°F.
  • Zest and juice half the orange. Cut half (including peel) into ¼-inch-thick slices, then cut each slice into quarters.
  • Cut the fennel bulb lengthwise into quarters and cut away the core; cut the quarters lengthwise into ½-inch-thick slices.
  • Trim the fennel fronds from the stalk; coarsely chop the fronds. Divide into two equal portions, one for the vegetables and one for garnish.
  • Peel and cut the yellow onion into ½-inch-thick slices.
  • Strip the thyme leaves from the stems.

2

Char the orange slices

In a large ovenproof frying pan over medium-high heat, if desired, warm 1 teaspoon oil until hot but not smoking. Add the orange slices and cook, turning once, until charred on both sides, 1 to 2 minutes per side. Transfer to a plate. Do not clean the pan.

3

Cook the fennel and fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In the same pan used for the orange, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the fennel slices and onion, season with salt and pepper, and cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, 5 to 7 minutes. Stir in the orange zest and juice, thyme, and half the fennel fronds and cook until fragrant, about 1 minute. Place the fish on top of the vegetables (skin side up for the salmon). Transfer the pan to the oven and cook until the fish is opaque and flaky, 10 to 12 minutes.

Serve

Spoon some of the green goddess dressing onto individual plates and top with the fish and fennel mixture. Top the fish and fennel mixture with the charred orange slices. Garnish with the remaining fennel fronds and serve any remaining dressing on the side.

**Beyond Type 1 (beyondtype1.org) is a new brand of philanthropy, changing what it means to live with Type 1 diabetes by educating the global community as well as providing resources and support for those living with Type 1.