Salmon With Fennel and Carrots

fennel-salmon-carrots
Photo by Raymond Hom

 

Salmon With Fennel and Carrots 3.0 45 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 320 calories
    • 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

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.

Ingredients

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

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