Baked Salmon with Fennel and Tomatoes
Nutrition per serving
| Calories | 577 kcal |
| Protein | 44.5 g |
| Carbs | 24.8 g |
| Fats | 33.9 g |
| Saturated Fat | 7.2 g |
| Monounsaturated Fat | 12.5 g |
| Polyunsaturated Fat | 8.8 g |
| Sugars | 13.2 g |
| Fiber | 9.9 g |
| Sodium | 276 mg |
Ingredients
| fennel, bulb | |
| Parsley | |
| Lemon Zest | |
| Lemon Juice | |
| Cherry Tomatoes | |
| Olive Oil | |
| Atlantic Salmon (farmed) |
1. Preheat the oven to 180C (356 F)
2. Trim the fennel fronds, then cut the bulb in half. Cut each half into 3 wedges. Set aside
3. Chop the fennel fronds and combine with chopped parsley and lemon zest.
4. Cook the fennel wedges in boiling salted water for 10 minutes. Drain.
5. Spread fennel wedges in a small ovenproof dish along with the cherry tomatoes. Drizzle the mixture with olive oil and bake for about 8 minutes.
6. Lay salmon fillet on top of the baked vegetables and drizzle with lemon juice.
7. Bake until salmon is cooked, about 12 minutes.
8. Spread parsley mixture on a serving plate top with cooked salmon and vegetables.