Try this Roasted Salmon with Tomatoes and Fennel recipe, or contribute your own.
Suggest a better descriptionHalf the cherry tomatoes. Core, quarter, and thinly slice the fennel bulb.
Preheat the oven to 400° f. Line a large rimmed baking pan with parchment paper .
Rinse the salmon and pat dry. Place the salmon, tomatoes, and fennel on the pan and sprinkle with the salt and pepper .
In a small bowl, stir together the garlic, lemon juice, olive oil, capers, dill, and mustard. Drizzle the sauce over the fish, tomatoes, and fennel. Gently stir the tomatoes and fennel to coat .
Roast until the salmon just barely starts to flake when pulled apart with a fork, 15 to 18 minutes.
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Serving Size: 1 (1417g) | ||
Recipe Makes: 1 | ||
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Calories: 1026 | ||
Calories from Fat: 290 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.2g | 43 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 353.8mg | 109 % | |
Sodium 1224.8mg | 42 % | |
Potassium 4295.2mg | 113 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 25.7g | ||
Protein 143.8g | 205 % | |
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: 1026
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