Honey Citrus Salmon Traybake

This one-pan wonder brings together flaky salmon fillets with a zingy orange and lemon glaze that caramelizes beautifully in the oven. Thinly sliced fennel and cherry tomatoes roast right alongside the fish, soaking up all those bright, buttery juices. It's elegant enough for company but easy enough for a Tuesday night.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lb salmon fillet, cut into 4 portions
• 1 medium fennel bulb, thinly sliced
• 1 cup cherry tomatoes
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 2 tbsp honey
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt and black pepper each

Directions

1. Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. In a small bowl whisk together the orange juice, lemon juice, both zests, honey, olive oil, garlic, and red pepper flakes.
3. Spread the sliced fennel across the center of the baking sheet, scatter the cherry tomatoes around it, and drizzle with about a third of the citrus glaze. Season with salt and pepper.
4. Roast the vegetables for 12 minutes until they begin to soften and lightly brown at the edges.
5. Nestle the salmon portions skin-side down on top of the vegetables and spoon the remaining glaze generously over each piece. Season with more salt and pepper.
6. Return the pan to the oven and roast for 10 to 12 minutes, until the salmon flakes easily with a fork and the glaze is sticky and golden.
7. Serve straight from the tray, spooning the roasted tomatoes and fennel alongside the salmon and squeezing any remaining lemon over the top.

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