Lemon baked salmon and fennel - Emily Skye

Lemon baked salmon and fennel

Lemon baked salmon and fennel

Having fish in your diet on a weekly basis is a fantastic way of ensuring that you are getting a regular helping of omega 3 fatty acids. This type of unsaturated fat helps promote healthy hearts enhances cell production and keeps you feeling satisfied for longer.

This recipe for baked salmon and fennel is both delicious and packed full of nutrients! Plus it is incredibly quick and easy to make, only taking about 30 minutes in total.


  • 1 portion of skinless salmon (wild salmon is best!)
  • 1 fennel bulb sliced thinly
  • 1 large juicy lemon (if it’s not very juicy you might need 2)
  • 1 tsp. Olive oil
  • 3 sprigs thyme
  • Rock salt and cracked black pepper to taste
  • Aluminium foil or baking parchment (large enough to completely wrap salmon and fennel.


  1. Pre-set oven to 180c and then lay foil or baking paper out over a baking tray.
  2. Place the sliced fennel in a pile in the centre. Try to make the pile the same length and width as the salmon piece. Then lay the salmon over the top.
  3. Place the thyme on top and season with salt and pepper.
  4. Slice off the end of the lemon and discard, then slice three even slices and place on top of salmon. Squeeze the juice of the remaining lemon over the salmon.
  5. Drizzle oil over the top then fold the foil or baking paper so that the salmon is sealed inside and will cook in the steam and juices.
  6. Cook for 20 minutes and then serve hot, with steamed beans or a salad of your choice.


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