Oven-Roasted Salmon and Fennel

Oven-Roasted Salmon and Fennel

Prep Time8 mins Cook Time30 mins Makes 4 Yield_measureservings

Ingredients List

  1. 1 lemon, cut in half
  2. 1 large fennel bulb (about 1-1/4 lbs./700 g), trimmed and thinly sliced, reserve 2 Tbsp. (30 mL) chopped fronds for garnish
  3. 1 large shallot, sliced (about 1/2 cup/125 mL)
  4. 2 Tbsp. (30 mL) Becel Olive Plus™ Oil Blend
  5. 1/2 tsp. (2 mL) kosher salt, divided
  6. 1/4 tsp. (1 mL) freshly ground mixed peppercorns, divided
  7. 1 boneless, skinless salmon fillet (about 1-1/4 lbs./700 g)

Directions

1. Preheat oven to 400°F (200°C). Slice 1 lemon half into 4 thin slices, then grate 1 Tbsp. (15 mL) lemon peel from remaining lemon half; set aside.

2. Combine fennel, shallot, Becel Olive Plus™ Oil Blend, 1/4 tsp. (1 mL) salt and 1/8 tsp. (0.5 mL) peppercorns in baking sheet with shallow sides and arrange in single layer. Top with salmon. Sprinkle salmon with remaining 1/4 tsp. (1 mL) salt and 1/8 tsp. (0.5 mL) peppercorns, then top with lemon slices. Bake until salmon flakes with a fork and fennel is crisp-tender, about 30 minutes.

3. Garnish with chopped fennel fronds and lemon peel.

Nutritional Information

Calories

370 (1 serving)

Calories from Fat

180 (1 serving)

Total Fat

20g (1 serving)

Saturated Fat

4g (1 serving)

Polyunsaturated Fat

5g (1 serving)

Monounsaturated Fat

10g (1 serving)

Cholesterol

85mg (1 serving)

Sodium

350mg (1 serving)

Total Carbs

11g (1 serving)

Dietary Fiber

4g (1 serving)

Sugars

2g (1 serving)

Protein

38g (1 serving)

Calcium

8% (1 serving)

Iron

8% (1 serving)

Potassium

1110mg (1 serving)

Omega-3

3g (1 serving)

Omega-6

1.5g (1 serving)

Vitamin C

50% (1 serving)

Vitamin A

2% (1 serving)