Roast Salmon, Fennel and Red Onion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 small fennel bulbs, cut into 1/2-inch wedges1 red onion, cut into 1/2-inch wedges6 cloves garlic1c cherry or grape tomatoes1/2 bunch fresh tyme sprigs1t sea salt1/2t black pepper2t olive oil4 x 6-oz. salmon fillets, skin removed1 lemon, halved
1. Preheat oven to 400 degrees F.
2. Cut fennel bulbs and onion into 1/2 inch wedges.
3. Place fennel, onion, garlic, tomatos, thyme sprigs, 1/4 t. of salt, 1/4t. of pepper, and oil in roasting pan and t oss to coat.
4. Spread evenly and roast for 20 minutes.
5. Rince salmon and pat dry with paper towels.
6. Move veggies to side of pan and place fillets in centre.
7. Squeeze lemon over top and sprinkle with salt and pepper.
8. Roast until salmon is done, about 10 - 12 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SKAMENTZ.
2. Cut fennel bulbs and onion into 1/2 inch wedges.
3. Place fennel, onion, garlic, tomatos, thyme sprigs, 1/4 t. of salt, 1/4t. of pepper, and oil in roasting pan and t oss to coat.
4. Spread evenly and roast for 20 minutes.
5. Rince salmon and pat dry with paper towels.
6. Move veggies to side of pan and place fillets in centre.
7. Squeeze lemon over top and sprinkle with salt and pepper.
8. Roast until salmon is done, about 10 - 12 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SKAMENTZ.
Nutritional Info Amount Per Serving
- Calories: 412.8
- Total Fat: 17.9 g
- Cholesterol: 120.7 mg
- Sodium: 464.7 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 5.9 g
- Protein: 46.1 g
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