Saumon au citron rôti au four



  • Black pepper (1 Teaspoon)
  • Salt (1 Teaspoon)
  • Lemon (1 Piece)
  • Mustard (1 Teaspoon)
  • Rocket (3 sprigs)
  • Red onion (2 Pieces)
  • Fennel (2 Pieces)
  • Olive oil (1 tablespoon)
  • Salmon Fillet (1 Piece)


We cut off the pointed ends of the lemon, cut it in half diagonally and place it on a rimmed baking sheet with the middle cuts up. We fry on the top rack until charred for 5 minutes; Transfer it to a plate and set it aside.

We lower the oven temperature to 350 ( 662) degrees. On a rimmed baking sheet, we mix finely chopped fennel and onions with 1 tablespoon of oil and 1 teaspoon of salt and pepper; we place it on the edges of the plate. We place the salmon in the middle of the leaf and sprinkle each with 1 teaspoon of salt and pepper. Roast until the vegetables are tender and the salmon is opaque for 17 to 20 minutes.

Take the juice of half a charred lemon in a small bowl and whisk in the mustard and remaining tablespoon of oil. We take the baking sheet out of the oven and fold the arugula into the vegetables. Drizzle charred lemon vinaigrette over the fish and vegetables and gently toss the vegetables.

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