SALMON AND FENNEL RECIPE RECIPES

Name: Salmon With Fennel
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3-4 serving(s)
Ingredients: 1 fresh atlantic salmon fillet; 1 large fennel bulb; 1 large onion; 1 lemon; 2 garlic cloves; salt & pepper; 2 tablespoons olive oil

SALMON WITH FENNEL RECIPE - FOOD.COM

Salmon With Fennel Recipe - Food.com image

Make and share this Salmon With Fennel recipe from Food.com.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 fresh atlantic salmon fillet
1 large fennel bulb
1 large onion
1 lemon
2 garlic cloves
salt & pepper
2 tablespoons olive oil

Steps:

Thinly slice both the onion and the fennel bulb, mince garlic, zest and juice the lemon.
Pour about 1-2 tbs of lemon juice and zest over both sides of the fillet, season both sides with salt & pepper.
Sauté the fennel, onion, and garlic in olive oil until tender and transparent, season with salt & pepper.
Let onion and fennel mix cool and spread evenly over the top of the salmon.
Wrap with tinfoil and bake in oven at 350 degrees for 30-25 minutes.
Open and eat while hot.
I serve with cous cous or rice and a salad.

Nutrition Facts : Calories 260.3, FatContent 13, SaturatedFatContent 1.9, CholesterolContent 55.1, SodiumContent 118.7, CarbohydrateContent 15.8, FiberContent 5.1, SugarContent 2.2, ProteinContent 23.2

BAKED SALMON WITH FENNEL & TOMATOES RECIPE | BBC GOOD FOOD

Baked salmon with fennel & tomatoes recipe | BBC Good Food image

Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets

Provided by Good Food team

Categories Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 7

Ingredients

2 medium fennel bulbs
2 tbsp chopped flat-leaf parsley
zest and juice 1 lemon
175g cherry tomato
1 tbsp olive oil
2 salmon fillets , about 175g each
few black olives (optional)

Steps:

Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

Nutrition Facts : Calories 398 calories, FatContent 25 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar, ProteinContent 37 grams protein, SodiumContent 0.27 milligram of sodium

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