Mediterranean Salmon Provencal (Recipe + Video)

By Chef Alessandro Serni

This Salmon Provençal is uniquely flavored with harmonious roasted fennel and orange. Another amazing enhancement is from the freshly whizzed up herb, persillade, with its zing and vibrant contrast sitting atop the succulent salmon. It's a special complimentary of colors and Mediterranean flavors that are balanced throughout this whole dish.


Prep Time: 40 minutes Cooking Time: 1 hour Total Time:1 hour 44 minutes Makes 4 servings


Provencal sauce 1 tsp. Extra virgin olive oil 2 ea. Shallots 3 ea. Garlic cloves 1/2 tbsp. Fennel seeds 1 tbsp. Capers 2 spring Thyme 2 spring Rosemary 1 cup Green olives & red olives 1 tbsp. White wine 1 cup Cherry tomatoes 1/4 tsp. Pepper
Potatoes 1 tbsp. Extra virgin olive oil 1 spring Rosemary 2 ea. Garlic 1 cup Petite potatoes 1/4 tsp. Pepper 1/8 tsp. Sea salt
Fennel 1 tbsp. Extra virgin olive oil 1/4 tsp. Pepper 1/8 tsp. Sea salt 1 ea. Fennel 4 ea. Radish 3 spring Lemon thyme 1 tsp. Fennel seeds 1/2 ea. Orange zest 1 ea. Orange juice
Salmon 16 oz. Salmon 1/2 tsp. Sea salt 1/2 tsp. Pepper 1 tbsp. Extra virgin olive oil
Persillade 1 spring Lemon thyme 1 spring Thyme 1 bu. Parsley 1 bu. Fresh tarragon 1 clove Garlic 1/4 tsp. Pepper 1 ea. Lemon juice 4 tbsp. Extra virgin olive oil


  1. Preheat the oven to 350°F/180°C.
  2. For the Provencal sauce: In a medium heat pot sauté sliced shallots and garlic until they turn soft. Add the fennel seeds, capers, thyme, and rosemary cook and stir for a few minutes before you add the mixed olive, cover with a lid, and cook gently for a few minutes. Add the wine to the pot and simmer down to allow the juices to reduce a little before you add the tomatoes. Continue to cook on gentle heat for approx. 10 minutes, stirring occasionally you can add pepper not salt at this stage.
  3. For the Potatoes: Cut the baby potatoes and place them in a medium-high heat pan with oil and a little salt and cracked pepper. Sauté the potatoes until golden and crispy fried then Place in the oven to finish cooking, approx. 15-20 mins.
  4. For the Fennel: Cut the whole fennel lengthwise into quarters and sear until each side takes on some golden caramelization. Place radishes in the same pan with a sprig of thyme. Grate the zest from the orange and squeeze the juice over the vegetables and allow to infuse. Place the fennel and radishes into an ovenproof dish sprinkle with little fennel seeds and bake in the oven for a further 10 minutes.
  5. For the Persillade: Blend together parsley, lemon thyme, regular Thyme, Tarragon, garlic clove, cracked pepper, A large splash of lemon juice, and approx. 4 tbsp of olive oil. Mix until rusticly blended.
  6. For the Salmon: Season salmons with salt and pepper to taste. In a medium heat skillet add a little oil and place the salmon face down for a few minutes until it takes a golden color. Turn the salmon over and cook the skin side until crispy for a few minutes. place the salmon in the oven for a further approx. 7 mins cooking.
  7. Serve these wonderful components as you like: Take the salmon and roasted vegetables; plate up the provencal sauce and sit the salmon steak on top then garnish with the persillade.