How To Make Baked Salmon with Fennel & Tomatoes
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Serves:
Ingredients
- 1.5 lbs salmon fillets
- 2 fennel bulbs, thinly sliced
- 1 pint cherry tomatoes, halved
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Place the salmon fillets on the baking sheet and season with salt, pepper, and dried thyme.
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In a bowl, toss the fennel slices and cherry tomatoes with olive oil, lemon juice, minced garlic, salt, and pepper.
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Arrange the fennel and tomatoes around the salmon fillets on the baking sheet.
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Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
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Serve the baked salmon with fennel and tomatoes hot.
Nutrition
- Calories : 345kcal
- Total Fat : 17g
- Saturated Fat : 3g
- Cholesterol : 94mg
- Sodium : 195mg
- Total Carbohydrates : 8g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 38g
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