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Roasted Salmon and Grapes

Serves 4
Time 40 min
Roasting concentrates the sweetness and flavor of organic grapes, making them a delicious complement to rich salmon fillets.
Special Diets:
Ingredients
  • 2 cups organic red grapes (from about 2/3 pound)
  • 1 large bulb fennel thinly sliced, or 1 large red onion, halved and sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt divided
  • 1/2 teaspoon ground black pepper divided
  • 4 (6.0-ounce) pieces skin-on salmon fillet
  • 2 tablespoons chopped fresh flat-leaf parsley
Method

Preheat the oven to 400°F. Place grapes and fennel or onion in a roasting pan, drizzle with olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until grapes just begin to shrivel and fennel or onion just begins to brown, about 25 minutes, stirring once halfway through cooking.

Sprinkle salmon with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir grape mixture again and arrange salmon, skin side down, on top. Continue roasting until salmon is just cooked through, 10 to 12 more minutes. Transfer fish to a platter or plates. Toss grape mixture with parsley and serve along with salmon.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 cups organic red grapes (from about 2/3 pound)
  • 1 large bulb fennel thinly sliced, or 1 large red onion, halved and sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt divided
  • 1/2 teaspoon ground black pepper divided
  • 4 (6.0-ounce) pieces skin-on salmon fillet
  • 2 tablespoons chopped fresh flat-leaf parsley