Baked Salmon with Fennel and Pomegranate Salad

Food & Wine

Baked Salmon with Fennel and Pomegranate Salad

Baking Salmon in paper is I think, one of the best ways to cook this fish - there’s no danger of it ever drying out, it’s pretty much mess-free and bomb-proof. Add whatever flavours you like to the fish before baking but we like to keep it simple with dill, lemon and a little butter. This is a great recipe for when you have a few people over for a nice lunch. Serves 10.


  • 1 x side of salmon, pin-boned (about 1/5-2kg)
  • 2 x lemons, thinly sliced
  • 2 tbsp dill, roughly chopped
  • 50g butter, chopped into small pieces
  • 4 fennel heads
  • Seeds from one pomegranate
  • 1 handful each mint and dill
  • 1 cup yogurt
  • 1 clove garlic


  1. Preheat oven to 180C. Lay two sheets of foil on a work surface, over-lapping each other in the middle, cover this with two layers of over-lapping baking paper then add the salmon, skin-side down. Cover with the lemon slices, dill and butter and season well. Wrap the fish up as tightly as possible then place in a large baking tray and bake for 45 minutes or until the salmon looks just pink all the way through.
  2. Meanwhile for the salad; slice the fennel as thinly as possible (a mandolin is great here), reserve the fronds from the bulb ends and chop finely too. Toss with the olive oil and a squeeze of lemon juice then scatter with the pomegranate seeds. To make the yogurt sauce, combine herbs, lemon juice and garlic and season to taste. Serve the salmon flaked into chunks with the salad, yogurt sauce and pita crisps.