There are far more varieties of radishes than just those small red ones that come to mind. Here we opted for Watermelon, which are larger and milder than regular radishes.

Anna Kovel
Source: Better Homes and Gardens


Blaine Moats

Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line a 15x10-inch pan with foil; lightly oil foil. Toss radishes and fennel with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread at one end of prepared pan. Roast 15 minutes.

  • Meanwhile, season salmon with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Arrange skin side down at other end of pan. Drizzle 1 teaspoon olive oil over salmon. Roast 10 to 15 minutes more or until fish flakes easily when tested with a fork and radishes and fennel are fork-tender.

  • For vinaigrette: In a screw-top jar combine 3 tablespoons olive oil, the orange zest and juice, vinegar, and honey. Cover; shake well to combine. Season to taste with salt and pepper. Drizzle vinaigrette over salmon and vegetables. Top with orange slices and fennel fronds. Serves 4.

Nutrition Facts

543 calories; total fat 36g; saturated fat 7g; polyunsaturated fat 8g; monounsaturated fat 16g; cholesterol 92mg; sodium 381mg; potassium 1189mg; carbohydrates 17g; fiber 4g; sugar 13g; protein 37g; trans fatty acid 0g; vitamin a 965IU; vitamin c 48mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 16mg; vitamin b6 1mg; folate 92mcg; vitamin b12 4mcg; calcium 86mg; iron 2mg.