May 1, 2025
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
- Preheat the oven to 400oF (205oC).
- 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.
- 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.
- 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.
- 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
Ingredients 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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