Roasted Salmon and Fennel Salad
Avocado-Tahini Crispbread
Ingredients
- 1 fennel bulb with fronds
- 1 red bell pepper, sliced
- ¼ cup olive oil, divided
- 1 tsp kosher salt, divided
- ¼ tsp crushed red pepper
- 1 (2-lb) salmon fillet
- ½ tsp freshly ground black pepper
- 3 navel oranges
- ¼ cup chopped fresh parsley
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 450°F. Slice fennel bulb; reserve 2 Tbsp feathery fronds for garnish.
- Combine fennel bulb, bell pepper, 2 Tbsp oil, ½ 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 2 Tbsp oil; sprinkle with ½ tsp each salt and black pepper.
- Place fish in oven with vegetables; bake 10 to 12 minutes longer or until fish 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
- 2 avocados, mashed
- 12 slices multigrain crispbread
- ¾ cup multicolored cherry tomatoes, halved or quartered
- 3 Tbsp tahini (sesame seed paste)
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Spread mashed avocado on crispbread; top with tomatoes and tahini. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
313
|
225
|
538
|
| Fat (g) | 15 | 14 | 29 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 13 | 24 | 37 |
| Fiber (g) | 3 | 11 | 14 |
| Sodium (mg) | 418 | 297 | 715 |
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
