Bonnie says: Roasting fish in a whole fillet keeps it moist and juicy. Serve it by breaking it with a serving spatula or cutting it into pieces with a knife. You could also use individual fillets (or steaks).

Fran says: Fennel, a sweet licorice-flavoured vegetable, is a good source of potassium and fibre, contains some vitamin C and folate and has only 25 calories in a 1-cup (250 mL) serving. Arugula, one of the most nutritious salad greens, contains vitamin C, calcium, beta carotene, iron and folate—all for only 10 calories in a 2-cup (500 mL) serving.

Ingredients

2 bulbs fennel, trimmed and cut lengthwise into thin wedges
2 red onions, sliced
2 tbsp (25 mL) olive oil
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
2 lbs (1 kg) fresh salmon fillet, skin and bones removed
1 tbsp (15 mL) orange-juice concentrate
1 tbsp (15 mL) Russian-style mustard
1 tbsp (15 mL) olive oil
1/2 tsp (2 mL) salt
1 bunch baby arugula or watercress
2 oranges, cut into segments
1/2 cup (125 mL) pitted black olives (such as kalamata)
1 tbsp (15 mL) chopped fresh tarragon

Get Cooking

1. Toss fennel and onions with olive oil, salt and pepper. Spread on a large baking sheet lined with parchment paper. Roast in a preheated 400˚F (200˚C) oven for 20 minutes, or until fennel and onions start to brown.
2. Meanwhile, combine orange-juice concentrate with mustard, olive oil and salt. Rub into salmon. Place salmon on top of fennel and onions and roast 10 to 15 minutes longer, or until salmon is just cooked through—internal temperature should register 140˚F (60˚C) on a meat thermometer inserted into the thickest part.
3. Arrange arugula on a platter. Top with orange segments, fennel, onions and salmon. Scat­ter olives and tarragon on top.

Makes 6 to 8 servings.

Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

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