Join our community of Solution Seekers!

Roast Salmon and Vegetable Tacos

Roast Salmon and Vegetable Tacos
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F. Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
  2. Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.
  3. Just before the salmon and vegetables are done, wrap the tortillas in foil and place them in the oven for 5 minutes.
  4. Using a fork, flake the salmon into chunks. Divide the salmon and vegetables among the tortillas. Sprinkle with the cilantro. Add a dollop of sour cream, if desired.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 560Calories From Fat 37%
  • Fat 23g
  • Sat Fat 4g
  • Cholesterol 94mg
  • Sodium 1,507mg
  • Carbohydrate 48g
  • Fiber 7g
  • Sugar 3g
  • Protein 43g
What does this mean? See Nutrition 101 .

Quick Tip

Fish on butcher paper
The size of fish fillets varies from market to market. A good rule of thumb is to count on 6 ounces per person.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.