One-Pan Dijon Salmon with Roasted Fennel, Kale & Air-Fried Carrot Ribbons 🌿🐟🥕

At home we tend to do one big bulk shop. We buy all the things we know we love, the staples, and whatever looks especially good or in season. There is rarely a strict meal plan. We just enjoy throwing things together, experimenting with flavors and combinations, and seeing what happens. Most nights it needs to come together quickly with as little effort as possible. One pot is gold.

Last week we went to OD and Grumpa’s house in Laconia for Brenin’s 6th birthday. Every visit comes with what has become a tradition, a culinary expedition to all the favorite shops we don’t have on MDI. Trader Joe’s, the International Food Store, and the Fresh Market, aisles so full of treasures I could happily get lost for days.

Among the finds were fresh fennel, shallots, Tuscan kale, gorgeous salmon fillets, and a few pantry upgrades like Dijon and pine nuts. Colwyn even found the largest carrot I think I have ever seen, which became a crunchy, fragrant side. And yes, a giant jar of kalamata olives, which I also bought because I love the jar and can already picture it filled with summer blooms.

We brought our bounty home and turned it into a one pan dinner that is bright, briny, and cozy, a little fancy without any fuss. The carrot was grated into large ribbons, tossed with cumin and lemony olive oil, and air fried until perfectly crisp. A squeeze of lemon and those capers tucked into the pan with the kale brought everything together. Absolute magic.

4 Easy Steps

For the one-pan salmon

• 2 to 4 salmon fillets

• 1 large fennel bulb, cut into wedges

• 2 to 3 shallots, sliced

• 1 bunch Tuscan kale, stems removed and torn into ribbons

• 2 to 3 tablespoons olive oil

• 1 lemon, sliced plus zest and juice

• 2 to 3 garlic cloves, thinly sliced

• 2 to 3 tablespoons Dijon mustard

• 2 tablespoons capers

• Salt and freshly ground black pepper

For the couscous

• 1 box couscous or Near East Toasted Pine Nut Couscous

• 2 tablespoons pine nuts, toasted if not using the boxed mix

• Olive oil or butter

• Lemon zest and a squeeze of lemon

• Fresh herbs such as parsley or dill

For the carrot side

• 1 large carrot, grated into ribbons

• 1 to 2 tablespoons olive oil

• 1 teaspoon cumin

• Salt

To finish

• Whipped feta and dill

• Extra lemon wedges

• Drizzle of olive oil

Step 1: Roast the vegetables
Chop fennel into wedges and slice shallots. Toss with olive oil, salt, pepper, and a few lemon slices. Roast at 400°F for about 15 minutes, until soft, lightly caramelized, and jammy.

Step 2: Add the greens and capers, then the salmon
Scatter ribbons of Tuscan kale into the pan and toss gently in the pan juices with a little more olive oil. Add a handful of capers so they cook with the kale and infuse everything with their briny flavor. Nestle salmon fillets on top, skin side down, and spread each with Dijon mustard. Add lemon zest, sliced garlic, salt, pepper, and a drizzle of olive oil. Return to the oven for 10 to 12 minutes, until the salmon is tender and flakes easily.

Step 3: Crunchy carrot side
Grate the carrot into wide ribbons. Toss with cumin and lemony olive oil, then air fry until perfectly crispy. Bright, fragrant, and crunchy, this is the perfect contrast to the rich salmon and roasted vegetables.

Step 4: Finish with flair
Prepare couscous and fold in olive oil or butter, a squeeze of lemon, and fresh herbs, or use Near East Toasted Pine Nut Couscous for an easy shortcut. To serve, spoon couscous onto a platter and top with salmon, fennel, kale, and carrot ribbons. Add a generous dollop of Trevor’s whipped feta and dill, finish with a squeeze of lemon, and drizzle with olive oil.