Clementine, fennel & cranberry roast salmon

Serve this whole salmon on a platter to give a sense of occasion at Christmas. It pairs well with the citrus tang of clementines and seasonal cranberries

  • Prep:15 mins
    Cook:35 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 264
  • fat 18g
  • saturates 3g
  • carbs 6g
  • sugars 0g
  • fibre 3g
  • protein 22g
  • salt 0.1g


  • 1 whole salmon fillet
  • 4 tbsp olive oil
  • 5 clementines , 4 sliced, 1 zested and juiced
  • 1 fennel bulb , thinly sliced
  • 150g cranberries
  • ½ small bunch of parsley , finely chopped


  1. Heat the oven to 180C/160C fan/ gas 4. Pat the salmon dry with kitchen paper or a clean tea towel, then rub all over with 1 tsp of the olive oil and season well. Set aside.

  2. Layer the sliced clementines and fennel in a large roasting tin, then scatter over the cranberries. Drizzle with 2 tbsp olive oil, then lay the salmon on the top and roast for 30-35 mins until cooked through.

  3. Meanwhile, mix the remaining olive oil with the clementine juice and zest along with a small handful of parsley in a small bowl.

  4. Carefully lift the cooked salmon onto a tray and set aside. Transfer the cooked fennel, clementine and cranberries to a platter and lay the salmon on top. Drizzle over any juices from the tin, then pour over the dressing and scatter over the remaining parsley.

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