Description
Sheet-Pan Salmon with Roasted Fennel, Orange & Crispy Chickpeas is an easy, flavorful Mediterranean dinner. Quick prep, minimal cleanup, and incredible taste!
Ingredients
Scale
- Main Ingredients:
- 4 (6 oz) salmon fillets, skin-on preferred
- 2 medium fennel bulbs, trimmed and sliced into ½-inch wedges
- 1 (15-oz) can chickpeas, rinsed and thoroughly dried
- 1 large orange, zested and juiced
- Flavor Boosters:
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Essentials:
- Salt, to taste
- Black pepper, freshly ground, to taste
- Garnish (Optional):
- 2 tbsp fresh parsley or dill, chopped
Instructions
- Prep the Oven & Pan:: First things first, get that oven humming! Preheat it to 400°F (200°C). Grab your biggest sheet pan – seriously, big is better here for even roasting. Line it with parchment paper. This is key, trust me. Cleanup is a breeze, and nothing sticks. I used to skip this and ended up scrubbing baked-on bits for ages, never again!
- Crispy Chickpea Prep:: Now for our crispy stars! In a medium bowl, toss the rinsed and *really* dried chickpeas with a tablespoon of olive oil, the smoked paprika, a pinch of salt, and a good grind of black pepper. Spread them out on one side of your prepared sheet pan. Give them some space; they love their personal bubble for crisping up. I once crowded them, and they just steamed, which was a sad, mushy mistake.
- Fennel & Orange Magic:: Next, tackle the fennel. Trim off the fronds (save some for garnish if you’re feeling fancy!) and slice the bulb into half-inch wedges. Don’t worry if they break apart a little; it’s rustic! In the same bowl you used for the chickpeas (one less to wash, woo!), toss the fennel with another tablespoon of olive oil, the dried oregano, half of the orange zest, and a sprinkle of salt and pepper. Arrange it on the other side of the sheet pan, next to the chickpeas.
- Roast the Veggies & Chickpeas:: Pop that sheet pan into your preheated oven. Let those chickpeas and fennel roast for about 15 minutes. This head start is super important because it gives the veggies a chance to soften and the chickpeas to start getting gloriously golden and crunchy. You’ll start smelling that sweet, warm aroma of roasted fennel, and honestly, it’s heavenly! This is where the magic begins.
- Add the Salmon:: While the veggies are roasting, prepare the salmon. Pat the fillets dry – again, dryness is key for good searing! Drizzle them with the remaining olive oil, the rest of the orange zest, a good squeeze of fresh orange juice, and season generously with salt and pepper. After the 15 minutes are up, pull the sheet pan out. Nestlé the salmon fillets among the roasted fennel and chickpeas. Don’t be shy, get them right in there!
- Final Roast & Serve:: Return the sheet pan to the oven and roast for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The chickpeas should be wonderfully crisp, and the fennel tender with slightly caramelized edges. Oh, it smells so good! Garnish with those reserved fennel fronds or fresh parsley/dill. Serve immediately, maybe with a little extra orange squeeze. Pure deliciousness, I promise!