One Pan Salmon & Fennel with Lime

One Pan Salmon & Fennel with Lime

2 servings | 35 minutes



INGREDIENTS

• 1 bulb Fennel (medium, thinly sliced)
• 3 tbsps Extra Virgin Olive Oil (divided)
• Sea Salt & Black Pepper (to taste)
• 12 ozs Salmon Fillet
• 2 Lime (divided)
• 1/4 tsp Fennel Seed (ground)



METHOD

1. Preheat the oven to 400oF (205oC).
2. Place the fennel in a baking dish. Drizzle with half of the oil and season with salt and pepper. Toss to combine. Transfer to the oven and bake for 15 minutes.
3. Pat the salmon dry and season with salt and pepper. Zest some lime over the top and sprinkle with the fennel seed. Slice half of the lime and set aside.
4. Remove the baking dish from the oven and place the salmon on top of the fennel. Drizzle with the remaining oil. Scatter the lime slices around. Place back in the oven and bake for 12 to 15 minutes, until cooked through, depending on thickness.
5. Quarter the remaining lime. Divide fennel and salmon onto plates and serve with the quartered lime, squeezing more lime juice on if needed. Enjoy!



NOTES

• Leftovers: Refrigerate in an airtight container for up to three days.
• Serving Size: One serving is approximately 3/4 cup of fennel and one salmon fillet.
• More Flavor: Season the salmon with ground coriander or cumin.



Nutrition Facts ​
​Amount per serving​
450 calories
29g fat
12g carbs
4g fiber
5g sugar
39g protein
87mg cholesterol
195mg sodium
2mg iron