- Calories 320
- Fat 13g
- Sat fat 2g
- Cholesterol 107mg
- Sodium 497mg
- Protein 40g
- Carbohydrate 10g
- Sugar 2g
- Fiber 3g
- Iron 2mg
- Calcium 66mg
Salmon With Fennel and Carrots
Raymond Hom
How to Make It
Step 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.
wlsbe50e9d8aaab
2015-10-28T15:49:05-04:00
This is a really bad recipe. The carrots and onions must be cooked before they are added to the recipe. They came out too hard for me to bite through and ruined the salmon in wine.
