Try this Salmon with Fresh Fennel and Lemon recipe, or contribute your own.
Suggest a better descriptionDirections:
1. Tear foil so each piece is twice as big as filets.
2. Rub small amount of oil on foil; set aside.
3. Cut fennel bulbs in quarters; remove core and thinly slice.
4. In medium bowl, add fennel, lemon zest, lemon juice, olive oil, salt and pepper.
5. Toss to coat and let marinate for 5 minutes.
6. Divide fennel mixture onto foil pieces.
7. Pat fish dry and season with salt and pepper.
8. Place salmon, skin side up, atop fennel.
9. Layer fish with 2 lemon slices and 3 pieces fennel fronds.
10. Bring opposite sides of foil together; loosely fold foil down to food and gently flatten end of pouch.
11. Loosely fold ends towards center
12. Place fish on cooking rack and cook on Power Level HI for 20 minutes, or until internal temperature reaches 145 degrees.
Tips:
Use foil that is roughly 8X18 inches each.
Skinless salmon filets will require same cooking time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 469 | ||
Calories from Fat: 268 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 93.5mg | 29 % | |
Sodium 240.1mg | 8 % | |
Potassium 1258.8mg | 33 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 11.4g | ||
Protein 37.5g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 469
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