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Salmon With Fennel and Carrots

Salmon With Fennel and Carrots
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2013

Nutritional Information

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

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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.