Salmon With Fennel and Carrots

Salmon With Fennel and Carrots
Raymond Hom

 

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Hands-On Time
10
minutes
Total Time
45
minutes
Serves 4

Ingredients

1
bulb fennel, sliced
2
carrots, sliced
1
shallot, sliced
1/4
cup
dry white wine
4
6-ounce salmon fillets
kosher salt and black pepper
1
lemon, sliced

Directions

  1. Heat oven to 400° F. In a 9-by-13-inch baking dish, toss the fennel with the carrots, shallot, and wine. Top with the salmon fillets; season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Top with the lemon slices. Cover with foil and roast until the salmon is opaque throughout, 30 to 35 minutes. Sprinkle with the chopped fennel fronds before serving.
Charlyne Mattox
February 2013

Nutritional Information

  • Per Serving
  • Calories 320
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 107 mg
  • Sodium 497 mg
  • Protein 40 g
  • Carbohydrate 10 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 66 mg
What does this mean? See Nutrition 101.

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