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    You are in: Home / Italian / Baked Salmon With Fennel and Tomatoes Recipe
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    Baked Salmon With Fennel and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    English_Rose's Note:

    Salmon is perfect with aniseed-scented roasted fennel and sweet sharp cherry tomatoes. You can splash over a dash or pernod with the lemon juice if you like.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 350F.Trim the leafy fronds from the fennel and set aside. Cut the fennel bulbs in half then cut each halt into 3 wedges.
    2. 2
      Cook in boiling salted water for 10 mins then drain well.
    3. 3
      Chop the fennel fronds roughly then mix with the parsely and lemon zest.
    4. 4
      Spread the drained fennel over a shallow ovenproof dish than add the tomatoes.
    5. 5
      Drizzle with olive oil then bake for 10 minutes
    6. 6
      Nestle the salmon among the veg, sprinkle with lemon juice then bake for 15 more mins until the fish is just cooked.
    7. 7
      Scatter over the parsley, zest and fennel leaves and serve.

    Ratings & Reviews:

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    Nutritional Facts for Baked Salmon With Fennel and Tomatoes

    Serving Size: 1 (690 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 528.6
     
    Calories from Fat 166
    31%
    Total Fat 18.5 g
    28%
    Saturated Fat 2.7 g
    13%
    Cholesterol 165.3 mg
    55%
    Sodium 342.8 mg
    14%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 10.9 g
    43%
    Sugars 2.2 g
    9%
    Protein 67.8 g
    135%

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