Try this Salmon with Fresh Fennel and Lemon recipe
- Carbohydrate 20.117705 g
- Cholesterol 93.5 mg
- Fat 29.82363 g
- Fiber 8.71624968242645 g
- Protein 37.466275 g
- Saturated Fat 6.118226 g
- Serving Size 1 1 Serving (402g)
- Sodium 240.1091 mg
- Sugar 11.4014553175735 g
- Trans Fat 5.196416 g
- Calories 469 calories
Step-by-step
- Tear foil so each piece is twice as big as filets.
- Rub small amount of oil on foil; set aside.
- Cut fennel bulbs in quarters; remove core and thinly slice.
- In medium bowl, add fennel, lemon zest, lemon juice, olive oil, salt and pepper.
- Toss to coat and let marinate for 5 minutes.
- Divide fennel mixture onto foil pieces.
- Pat fish dry and season with salt and pepper.
- Place salmon, skin side up, atop fennel.
- Layer fish with 2 lemon slices and 3 pieces fennel fronds.
- Bring opposite sides of foil together; loosely fold foil down to food and gently flatten end of pouch.
- Loosely fold ends towards center
- Place fish on cooking rack and cook on Power Level HI for 20 minutes, or until internal temperature reaches 145 degrees.
What starch absorbs the released citrus juices without competing with the anise aroma of the bulbs? Steamed white rice or roasted baby potatoes act as neutral sponges, catching the olive oil and lemon runoff from the parchment or foil packets. Because the fish steams in a sealed pouch alongside thinly sliced aromatics, moisture stays trapped while the internal temperature climbs to 145 degrees Fahrenheit over twenty minutes of cooking.
Creating Balanced Plates
Building a complete meal around a twenty-minute seafood dish requires planning textures that contrast with the flaky protein and tender vegetables. A bright green salad dressed with a sharp mustard vinaigrette cuts through the richness of the olive oil. Alternatively, blistered green beans tossed with toasted almonds add crunch to the plate.
- Ensure the foil sheet measures roughly eight by eighteen inches to prevent steam leaks during cooking.
- Pat the salmon filets completely dry before seasoning to help the kosher salt adhere evenly to the flesh.
- Substitute skinless salmon portions without altering the overall cooking time or the marinade ratios.
