This Fennel Crusted Salmon With Creamed Kale is an easy, restaurant-worthy meal with salmon that's tender, flaky, and packed with flavor, and the creamy, garlicky kale is the perfect accompaniment.
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Why This Recipe Stands Out
This Fennel Crusted Salmon with Creamed Kale recipe is a winner for so many reasons. Here's why you'll love it:
- Super Easy: This recipe is super easy to make and takes less than 30 minutes from start to finish, making it a perfect weeknight meal.
- Healthy: Salmon is packed with Omega-3 fatty acids and protein, and kale is a superfood that's loaded with vitamins and minerals.
- Impressive: The fennel crust adds a delicious flavor and a stunning presentation to this dish! It’s absolutely perfect for a special occasion.
- Versatile: The creaminess of the kale pairs perfectly with the slightly crunchy fennel crust, making this a well-balanced and delicious meal.
Key Ingredients
- Salmon – The star of our dish, the salmon is packed with healthy omega-3 fatty acids and high-quality protein. It’s a versatile fish that takes on flavors beautifully.
- Fennel Seeds – These add a unique, aromatic flavor to the salmon. When they’re crushed, their fragrance and flavor are released, resulting in a delicious crust for the fish.
- Orange Zest – We use this to add a fresh, citrusy note to the salmon, which pairs beautifully with the fennel seeds.
- Kale – We love using kale in this recipe because it’s not only delicious but also incredibly nutritious. It’s packed with vitamins, minerals, and fiber, making it a great addition to any meal.
- Heavy Cream – This is what gives the cream sauce its lusciously smooth and rich texture. It also helps mellow out the slight bitterness of the kale.
Substitutions and Variations
Here are some of our favorite variations and substitutions:
- Salmon: Not a fan of salmon? This recipe works great with other types of fish like cod, halibut, or trout.
- Kale: If kale isn't your favorite, you can easily substitute it with spinach.
- Cream: If you're looking for a lighter option, you can substitute the heavy cream with coconut milk for a dairy-free alternative.
How to Make Fennel Crusted Salmon With Creamed Kale
Step 1: Grind the fennel seeds and combine them with orange zest and oil to season the salmon.
Step 2: Season the salmon and place the fennel mixture on top. Sear the salmon skin side up for 3 minutes.
Step 3: Flip the salmon and cook for another 2 minutes. Transfer the pan to the oven and bake for 10 minutes.
Step 4: Sauté the onion for 3 minutes. Add kale and water, cover, and cook for 5 minutes. Add cream and nutmeg and cook for 2-3 minutes.
Step 5: Stir in garlic, salt, and pepper. Place a few tablespoons of cream kale on each plate. Top with a salmon fillet and serve.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Fennel Crusted Salmon With Creamed Kale
Vegetables
- This salmon dish pairs beautifully with a simple side of steamed or roasted asparagus. The mild, slightly sweet flavor of asparagus won't overpower the salmon, and it's a great way to add some extra greens to your meal.
- If you're a fan of Brussels sprouts, you'll love my Easy Brussel Sprouts with Honey Balsamic Vinaigrette.
Potatoes
- Potatoes are a classic side for salmon, and they can be prepared in so many different ways. We love serving this dish with a side of creamy mashed potatoes or these crispy roasted potatoes.
Rice and Grains
- If you're looking for a healthy, grain-based side to serve with your salmon, quinoa is a great option. It's packed with protein and has a light, fluffy texture that complements the fish.
- You can also try this easy Mexican Rice and Beans. Plus, you can make it in under 30 minutes!
Frequently Asked Questions
You can use either whole fennel seeds or fennel seed powder for this recipe. If you have whole fennel seeds, you can grind them in a coffee grinder or use a mortar and pestle to achieve the desired consistency.
Yes, you can use any type of salmon for this recipe. We recommend using wild-caught salmon for its flavor and health benefits, but you can also use farm-raised salmon if that's what you have available.
If you don't have a cast iron pan, you can use any oven-safe skillet. If you don't have an oven-safe skillet, you can transfer the salmon to a baking dish after searing it on the stovetop.
Fennel crusted salmon with cream kale can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness.
Recipe
Fennel Crusted Salmon With Creamed Kale
Ingredients
For the Salmon:
- 1 tablespoon whole fennel seeds
- 2 teaspoon orange zest
- 2 tablespoons avocado oil
- 12 oz salmon fillet
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Creamed Kale:
- 1 tablespoon avocado oil
- ¼ red onion minced
- 1 bunch of green kale stems removed and leaves chopped into small pieces
- 3 tablespoon water
- 1 cup heavy cream
- ¼ teaspoon nutmeg
- 2 cloves garlic finely minced
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400 F.
- Grind fennel seeds in a coffee grinder or use a mortar and pestle.
- In a small bowl combine ground fennel, orange zest and 1 teaspoon of avocado oil.
- Season salmon fillets with salt, and pepper and divide the fennel orange mixture evenly between the fillets.
- Heat the remaining avocado oil in a large cast iron pan and on medium-high heat. Add salmon to a pan skin side up, and sear for 3 minutes. Using a metal spatula, flip the salmon and cook for another 2 minutes.
- Use kitchen gloves to transfer the pan into the oven. Bake the fish for 10 minutes or until the internal temperature reaches 145 F.
- Meanwhile, heat avocado oil in a separate skillet over medium heat. Add onion and saute for 3 minutes, stirring occasionally. Add kale and water, cover with a lid, and cook for 5 minutes until the kale has wilted.
- Add heavy cream and nutmeg, and cook for another 2-3 minutes until the cream is slightly reduced. Stir in garlic, salt and pepper, give it another 30 seconds and remove from the heat.
- Place a few tablespoons of creamed kale in the center of each plate. Top with a fennel-crusted salmon and serve immediately.
Notes
- Grinding your own fennel seeds will give you a more intense and fresh fennel flavor for your salmon.
- When searing the salmon, make sure the pan and oil are hot before adding the fish. This will help to get a nice, crispy crust on the outside while keeping the inside tender and moist.
- Transfer the cast iron pan to the oven wearing gloves. The handle will be extremely hot and can cause serious burns.
- Fennel crusted salmon with cream kale can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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