Fennel Crusted Salmon 

We believe healing is a holistic experience—and that by nourishing our bodies, we can nourish our minds and spirits. Onsite’s culinary team thoughtfully curates meals designed to heal and connect you from the inside out (plus, it’s all reaaaaalllly delicious!) 

Whether you’re hosting guests or just need a weeknight recipe refresh, these two fan favorites from the Onsite Kitchen are easy to make and are sure to satisfy!  

Fennel Crusted Salmon  

Yield:  

4 servings 

Ingredients:  

4-6 oz, skinned salmon fillets

Salt and freshly ground black pepper to taste

1 Tbsp fennel seed

1 Tbsp minced fresh rosemary

1 Tbsp minced orange zest

2 Tbsp olive oil or butter 

1. Heat oven to 400 degrees 
2. Season fillets on both sides with salt and pepper 
3. Grind fennel seed coarsely in a coffee or spice grinder and mix with rosemary and orange zest. Press this mixture onto the top of each fillet
4. Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes
5. Add the oil or butter when it shimmers, place the fillets, coated side down, in the pan
6. Cook about 1 minute, or until the spice mixture forms a nicely browned crust
7. Turn the fillets and cook about a minute more, then transfer to the oven
8. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare and 8 minutes for well done
9. Place even amounts of fennel slaw on top of each piece of salmon see sub recipe 

Fennel Slaw  

Yield: 

4 servings 

Ingredients 

1 fennel bulb, cored, thinly sliced against the grain

½ red onion, thinly sliced against the grain

dash Kosher salt

1 juice of a lemon

1 Tsp champagne vinegar

½ Tsp dijon mustard

2 Tbsp olive oil

1 Tbsp chopped dill

1 Tsp chopped fresh thyme

1. Place fennel and onion in a bowl and season with salt
2. Whisk together lemon juice, champagne vinegar, mustard and olive oil in another bowl 
3. Pour over fennel and onions 
4. Fold in dill and thyme and reserve for 1 hour at room temperature to macerate

We hope that your time around the table is enriching for your mind, body, and soul. 

For more recipes from the Onsite Kitchen, articles from our clinical team, descriptions of Onsite’s robust digital and in-person experiences, and powerful stories from Onsite Alumni, get a copy of the newly released annual Onsite Journal.