Sheet Pan Citrus-Fennel Salmon
Garlic Butter French Bread
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 fennel bulb with fronds
- 1 red bell pepper, sliced
- ¼ cup olive oil, divided
- 1 tsp salt, divided
- ¼ tsp crushed red pepper
- 1 (2-lb) salmon fillet
- ½ tsp 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; spread in a single layer on a greased rimmed baking sheet.
- 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. Peel and section oranges over a small bowl to collect juices.
- Place fish in oven with vegetables; bake 10 to 12 minutes longer or until fish with flakes with a fork.
- Stir oranges, orange juice, parsley, and lemon juice into fennel mixture; sprinkle with fennel fronds.
Side Dish Ingredients
- 3 Tbsp butter
- 1 Tbsp minced garlic
- 8 oz French bread
Side Dish Instructions
- Heat butter in microwave at HIGH in 10- to 15-second intervals until softened but not melted. Stir in garlic.
- Cut bread into 6 slices; serve with garlic butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
313
|
156
|
469
|
| Fat (g) | 15 | 7 | 22 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 14 | 20 | 34 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 486 | 273 | 759 |
| T. Sugs (g) | 8 | 2 | 10 |
| A. Sugs (g) | 0 | 1 | 1 |
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