Healthy all right, but totlly devoid of taste! The fennel tasted so promisingly good while baking, but the salmon failed to soak up any of the fennel or OJ taste. A big disappoint.

The photo for this recipe (taken by Linda) looks like the green portion of the fennel was included in the recipe. Only the bulb (the white part) should be used, and it needs to be sauteed before baking on top of the fish. The salmon will dry out if baked too long. I put the dish in the oven at the same time I turn the oven on (to 350°). Bake, covered with foil, for 30 minutes and it should be cooked, but moist. Serve with the fennel on top of each piece of salmon. The flavors compliment one another very nicely. This review is written by the original poster of the recipe (ellenmoriah), and is intended to clear up any misunderstandings about it. It's a very tasty dish when made correctly. (Note: one reviewer recommends adding Old Bay Seasoning. That ingredient is in the original recipe.)

I found that if you sprinkle the fish with Fennel pollen in the last 5 minutes of cooking it REALLY adds to the flavor. Also, if you sprinkle on a pinch or two of "Old Bay" seasoning, it really helps. The orange juice keeps the fish moist and tasty! This is a staple recipe in my book.

In my initial post of the recipe, I over estimated the amount of OJ to use, and should have been more clear in how to prepare and serve this dish. In my defense, it was the first recipe I'd ever posted. So here's the expanded version of the recipe, based on using 1 lb. of organic salmon fillet as the main ingredient. THE FENNEL: Remove all green stems, any discolored parts of the white bulb, and the "core" of the bulb, then dice the fennel. Sautee In about 2 tblsp. of good (green) olive oil over medium heat until the diced fennel softens and begins to caramelize (about 20-30 minutes). Cut the salmon filet into serving size portions (I cut my 1 lb. filet into 4 pieces). Place skin-side down in an 8x8 glass cooking dish. Pour 1/4 c. orange juice over the fillets. It will spill onto, and cover, the bottom of the dish. Liberally sprinkle the top of each fillet with Old Bay Seasoning (if you have another fish seasoning you prefer, it should work too). Top each fillet with the cooked fennel so it's evenly distributed. Cover the dish with tin foil and bake at 350° for 30 minutes. Remove from the oven and let it rest for 5-10 minutes before serving. Serve with the fennel still on top of each piece. This goes very nicely with sauteed red swiss chard (with caramelized onions and garlic) and brown rice (spiced with lemon juice and garlic salt). I've served this dish many times to many different people. It always gets rave reviews and no leftovers. So don't let the "no flavor" r

East, good, flavorful.

This recipe sounded really neat, but tasted even better than I expected. I did not have the Old Bay seasoning, so I added a pinch of salt, pepper, paprika, mustard and celery seasonings to the fennel as it sauted in the oil. I used rainbow trout and cooked it for 15 minutes. Very moist and tasty.

Can't wait to try this recipe as I just about live on salmon and love fennel also with a citrus flavour. I have a little problem though, what ingredients would one use to replace "Old Bay Seasong" as we don't have this in Australia, Please help.

Fabulous! Easy to make, healthy, and "different!"