Salmon with Roasted Fennel and Citrus
A bed of fruit and vegetables adds moisture and flavor as the salmon cooks.
What you'll need
Large baking dish
Spatula or spoon
1 pound Salmon preferably without skin
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
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.
- 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.
|Amount Per Serving|
|% 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: