Friday, April 18, 2025

Simple Salmon Rockefeller


Fennel bulb is one of those ingredients I don’t reach for nearly enough, and every time I do, I’m reminded of just how much I adore its subtle, anise-like flavor and crisp texture. It’s a vegetable that somehow feels both underrated and luxurious, capable of elevating a dish with minimal effort. After letting it languish in my kitchen for too long, I recently rediscovered its magic in this simple yet stunning salmon recipe. Using both the bulb and the feathery fronds, this dish transforms everyday salmon into something truly special—bursting with fresh, herbaceous notes and a creamy, rich topping that’s downright irresistible. What I love most is how uncomplicated it is to prepare, despite tasting like it belongs on a fancy restaurant menu. Whether you’re cooking for yourself on a weeknight or hosting friends for dinner, this salmon with creamy fennel topping delivers big flavor without the fuss. Trust me, once you try it, you’ll wonder why fennel hasn’t been a regular in your rotation all along!Simple Salmon Rockefeller

Adapted from thekitchn.com

2 6-oz. salmon fillets

2 T. olive oil
½ t. kosher salt
¼ t. freshly ground black pepper
2 oz. cream cheese, softened

½ small Melissa’s fennel bulb, diced (about ½ c.)
2 scallions, sliced (white and green parts separated)
1 T. chopped fennel fronds
1 T. water
1 T. white wine
Lemon wedges for serving

Preheat oven to 400°F. Line a baking sheet with foil.
 

Pat salmon dry, place on the sheet, and brush with 1 tablespoon olive oil. Season with salt and pepper. Roast skin-side down* for 12-15 minutes, until it flakes easily. 

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced fennel and white scallion parts; cook until soft, about 4 minutes. 

Off heat, stir in cream cheese, water and wine until smooth. Add green scallion parts and fennel fronds. Adjust seasoning if needed. 

Spread the mixture over the roasted salmon (about 2 tablespoons per fillet). Broil for 2-3 minutes until lightly browned. Serve with lemon wedges. 

* I removed the skin. It’s easy if you use the hot water method.

Enjoy this effortless, tasty dish that’s sure to impress!

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5 comments:

Donna said...

I don't think I've ever had this dish! Looks good though!
hugs
Donna

Marie Smith said...

Looks good. I like having an option for salmon. We often have it just heated through. The salmon flavour can stand alone.

Linda said...

You are really creative with your salmon! Look delicious.

Angie's Recipes said...

I absolutely love fennel! They are so GOOD roasted, much better than the raw one. And who doesn't love salmon? This looks droolworthy.

Balvinder said...

I have made salmon many ways, but never this way. In fact I have it bookmarked a similar recipe but never got around to do it. Now I have make sure I give this a try. looks really lovely!