Salmon with Roasted Fennel and Citrus

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Salmon with Roasted Fennel and Citrus
Salmon with Roasted Fennel and Citrus
Salmon with Roasted Fennel and Citrus
Budget-friendly recipe
369

A bed of fruit and vegetables adds moisture and flavor as the salmon cooks.

Ingredients

½
teaspoon
2
teaspoons
1
sliced very thinly
1
peeled and separated into wedges
1
"sliced thinly, or 1/4 teaspoon dried chile flakes, optional"
2
tablespoons
about 1/2 lemon

What You'll Need

  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Chef knife
  • Large baking dish
  • Large spoon

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 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.

    In place of the fennel bulb, use 3 stalks of celery. Slice them thinly at a sharp diagonal.

Nutrition Info and more

Serving size:
4
ounces
Total calories:
233
Total fat:
10.7 g
Saturated fat:
1.5 g
Carbohydrates:
8.8 g
Protein:
26 g
Fiber:
3.2 g
Sodium:
401 mg
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