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Ready In:
45 minutes
Serves: 4
A bed of fruit and vegetables adds moisture and flavor as the salmon cooks.
What you'll need
Measuring spoons
Cutting board
Sharp knife
Oven
Oven mitt
Large baking dish
Spatula or spoon
Ingredients
Serves 4
1 pound Salmon preferably without skin
1/2 teaspoon Salt
of Black Pepper to taste
2 teaspoons Olive Oil
1 Fennel Bulb sliced very thinly or 3 stalks Celery sliced thinly
1 Orange peeled and separated into wedges
4 pinch Fresh Dill or more to taste
1 Jalapeño Pepper sliced thinly or 1/4 teaspoon Crushed Red Pepper Flakes optional
2 tablespoons Lemon Juice about 1/2 lemon
Directions
1.Preheat oven to 375˚F.
2.In a large baking dish, combine fennel, orange wedges, chile, dill, lemon juice and half of the oil.
3.Season with salt and pepper. Place salmon on top of mixture and sprinkle with a little salt and drizzle with the remaining oil.
4.Cook until the vegetables are soft and the salmon flakes easily, 12 to 15 minutes.
5.Remove from oven and divide salmon among 4 plates. Spoon vegetables over salmon and serve.
Chef's Tips
- If salmon pieces are less than 1 inch thick, cook the bed of fennel and oranges for 15 minutes before placing fish on it and returning pan to the oven.
Nutrition Facts
Serving Size 4.00 oz
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 233 | ||
| % Daily Value* | ||
| Total Fat 10.7 g | 14% | |
| Saturated Fat 1.5 g | 8% | |
| Sodium 401 mg | 17% | |
| Total Carbohydrate 8.8 g | 3% | |
| Dietary Fiber 3.2 g | 11% | |
| Protein 26 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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