Restaurant Recipes

Rusconi's American Kitchen Oven
Roasted Salmon in One Pan with
Fennel, Heirloom Potatoes and Asparagus

No Photo

Yield: 4 servings


  • 1 1/2 pounds small potatoes, cut in half
  • 1 ounce garlic, chopped
  • 2 bulbs fennel, cut into thick slices
  • 1 pound asparagus, trimmed
  • 4 (6 ounce) portions salmon
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Olive oil


  1. Drizzle olive oil in the bottom of pan.
  2. Place potatoes and fennel cut side down in a large straight sided sauté pan.
  3. Season with salt and pepper.
  4. Place in a preheated 400 degreea F oven for 10 minutes.
  5. Place trimmed asparagus over the potatoes and fennel.
  6. Season salmon and squeeze the lemon juice over the top of it.
  7. Place the salmon in the pan over the vegetables and bake for about 10 minutes until fish is no longer translucent.
  8. Plate and serve.


Used with permission from Chef Michael Rusconi, Rusconi's American Kitchen, Phoenix, Arizona.

Follow Us

God's Rainbow - Noahic Covenant