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Roasted Fennel and Red Onion Salmon

Roasted Fennel and Red Onion Salmon
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Serves 4| Hands-On Time: | Total Time:


  1. Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the oil. Roast for 20 minutes.
  2. Move the vegetables to the sides of the pan; place the salmon in the center. Squeeze the lemon halves over the salmon. Sprinkle with the remaining salt and pepper.
  3. Return the salmon to oven and roast until it is the same color throughout and flakes easily, 10 to 12 minutes. Serve with the rice, if desired.
By October, 2005

Nutritional Information

  • Per Serving
  • Calories 394.71Calories From Fat 48%
  • Calcium 99.87mg
  • Carbohydrate 15.19g
  • Cholesterol 100.36mg
  • Fat 21.08g
  • Fiber 4.4g
  • Iron 2.21mg
  • Protein 36.17mg
  • Sat Fat 4.06g
  • Sodium 430.36mg
What does this mean? See Nutrition 101 .

Quick Tip

Skirt Steak
This crisp, tasty roasted fennel dish also pairs well with steak or lamb. 

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    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.