Savory Smoky Salmon on a bed of Leeks and Fennel

Salmon is one of the easiest, healthy meals to prepare on a weeknight but sometimes we need to put a new spin on it. This week I made a delicious salmon with my Fish You Were Here and You’re So Spain spice blends. The spices added a nice smoky flavor and paired wonderfully with the tried and true favorite herby vegetable mix of leeks and fennel.

The leeks and fennel help to cut the richness of the salmon and is a perfect compliment.


Makes 3 servings

  • 3

    6 oz. salmon fish fillets, skin on

  • 2

    tbsp olive oil + more for lightly coating the fillets

  • 2

    large leeks, green parts only, chopped thin and washed clean

  • 2

    medium fennel bulbs, fronds and green parts removed  (reserve some fronds for garnish)

  • 1

    tbsp Healthy On You® Fish You Were Here spice blend

  • 1

    tbsp Healthy On You® Your So Spain spice blend

  • juice of one lemon

  • sea salt and fresh ground pepper

  • reserved fennel fronds for garnish


  1. Preheat an oven to 425°F
  2. Cut each fennel bulb in half lengthwise and trim away the tough core. Cut the bulbs crosswise into thin slices.

  3. Place into a bowl with the leeks, add the olive oil and season with sea salt and pepper

  4. Place in a 9x13 baking dish and bake uncovered for 15 minutes, watching carefully so it doesn't burn

  5. While the vegetables are baking, prepare the salmon: Wash clean and rub each salmon with olive oil

  6. Sprinkle each fillet with the Fish You Were Here and Your So Spain Spice blends front, and back

  7. Set aside until the leeks and fennel are semi-cooked and 15 minutes are over

  8. Remove the leeks and fennel from the oven and place the fillets on top

  9. Place back into the oven and bake for 18-20 minutes until the salmon is cooked medium 

  10. Remove from oven, sprinkle with sea salt, pepper, fennel fronds and lemon juice

Samantha Binkley