Directions:
- Cut out 4 (12- x 16-inch) pieces parchment paper, and place on a baking sheet. Blanch fennel and carrot in boiling water 4 minutes. Drain and rinse with cold water.
- Divide fennel and carrot evenly among parchment pieces. Place 1 salmon fillet on each, then top with lemon, capers, and chives. Drizzle each with wine and olive oil; sprinkle with sea salt and pepper. Fold parchment to enclose salmon; twist ends to secure.
- Bake at 400° for 14 to 16 minutes or until cooked through. Salmon should be slightly translucent in center.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 651.91 Kcal (2729 kJ) | ||
| Calories from fat | 294.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.74g | 50% | |
|---|---|---|---|
| Cholesterol | 52.13mg | 17% | |
| Sodium | 885.46mg | 37% | |
| Potassium | 2820.2mg | 60% | |
| Total Carbs | 51.91g | 17% | |
| Sugars | 8.49g | 34% | |
| Dietary Fiber | 19.61g | 78% | |
| Protein | 30.57g | 61% | |
| Vitamin C | 94.9mg | 158% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 5.5mg | 31% | |
| Calcium | 300.4mg | 30% | |
| Amount Per 100 g | |||
| Calories | 76.36 Kcal (320 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 50% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 17% | |
| Sodium | 103.71mg | 37% | |
| Potassium | 330.32mg | 60% | |
| Total Carbs | 6.08g | 17% | |
| Sugars | 0.99g | 34% | |
| Dietary Fiber | 2.3g | 78% | |
| Protein | 3.58g | 61% | |
| Vitamin C | 11.1mg | 158% | |
| Vitamin A | 0.1mg | 41% | |
| Iron | 0.6mg | 31% | |
| Calcium | 35.2mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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