Sheet Pan Salmon with Fennel Salad
Creamy Pesto Crispbread
Ingredients
- ½ fennel bulb with fronds
- ½ red bell pepper, sliced
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ⅛ tsp crushed red pepper
- 1 (1-lb) salmon fillet
- ¼ tsp freshly ground black pepper
- 1 large navel orange
- 2 Tbsp chopped fresh parsley
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 450°F. Slice fennel bulb; reserve 1 Tbsp feathery fronds for garnish.
- Combine fennel bulb, bell pepper, 1 Tbsp oil, ¼ tsp salt, and red pepper on a greased rimmed baking sheet; spread in a single layer. Bake 10 minutes or until vegetables are beginning to brown.
- Meanwhile, place fish on a second rimmed baking sheet. Drizzle with 1 Tbsp oil; sprinkle with ¼ tsp each salt and black pepper.
- Place fish in oven with vegetables; bake 10 to 12 minutes longer or until fish with flakes with a fork.
- Peel and section oranges over a small bowl to collect juices. Stir orange sections, orange juice, parsley, and lemon juice into fennel mixture; sprinkle with fennel fronds. Serve with fish.
Side Dish Ingredients
- ¼ cup whole-milk ricotta cheese
- ¼ cup pesto
- 3 slices multigrain crispbread
- 3 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Stir together ricotta and pesto in a bowl; spread over each crispbread slice. Sprinkle with Parmesan cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
302
|
165
|
467
|
| Fat (g) | 15 | 11 | 26 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 31 | 7 | 38 |
| Carb (g) | 11 | 11 | 22 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 485 | 372 | 857 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
