3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon honey
1 tablespoon chopped fresh thyme
1 ½ teaspoon finely grated fresh lemon zest
¾ teaspoon salt
½ teaspoon freshly ground black pepper
3 medium fennel bulbs
Six 6-ounce center-cut skinless salmon fillets
Preheat the oven to 400 degrees.
In a small bowl whisk together the lemon juice, olive oil, honey, thyme, lemon zest, salt and pepper.
Trim any stems and fronds from the fennel and remove the outermost layer of the bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem. Transfer the fennel to a bowl and toss with ¼ cup of the dressing.
Spray two sheet pans with cooking spray. Arrange the fennel on one of the sheet pans in one layer. Arrange the salmon on the other sheet pan and brush tops with remaining dressing.
Place the fennel in the oven on the lower rack and roast for 12 minutes. Then turn each piece of fennel over and return to the oven. Place the salmon in the upper third of the oven and continue to cook the salmon and the fennel until the salmon is cooked to your liking and the fennel is tender, 10-15 minutes more. Serve the salmon with the fennel alongside, garnished with lemon wedges.
Makes 6 servings
Serving size: 1 salmon fillet and 6 pieces of fennel
Per serving: Calories 350; Total Fat 18g (Mono Fat 8.6g, Poly Fat 5.2g, Sat Fat 2.7g); Protein 35g; Carb 12g; Fiber 4g; Cholesterol 95mg; Sodium 430mg
Excellent source of: Copper, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin K
Good source of: Fiber, Iron, Magnesium, Manganese