Sarasota's Salmon, Roasted Fennel & Lemony Spinach Salad Recipe

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Sarasota's Salmon, Roasted Fennel & Lemony Spinach Salad
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Ingredients
18
Count
Nutrition
430
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Vinaigrette - Mix the white wine, olive oil, mustard, fresh dill, salt and pepper to taste.
  2. Salmon - Remove and let set to take the chill off. Then drizzle with olive oil, salt and pepper. Nothing more. Top with 2 lemon slices per fillet and place on a sheet of foil or parchment paper on a baking sheet.
  3. Fennel - On the same baking sheet, 1/2 we will be baking the salmon and the other half we will be baking the fennel. So add the fennel, lemon and drizzle with olive oil, salt and pepper and lightly toss.
  4. Bake - In a 425 degree oven on the middle shelf, bake the salmon and the fennel for about 15-20 minutes. This will depend on the thickness of your fennel and salmon, but they take approximately the same time.
  5. The fennel should be lightly brown around the edges and the salmon done and flaky, but still a little moist. The salmon will cook a little more once removed, so don't over cook - 120 internal temp and then remove. You don't want it bright pink and translucent in the middle, but more opaque. The salmon may get done first, so just remove and set on a plate and cover with foil.
  6. Salad - At this time, the fennel should be done. So, to a large bowl, add the baby spinach and the roasted fennel and squeeze 1/2 of the roasted lemon and add 1/2 of the vinaigrette (or you can go a bit less). You want a little to drizzle over the salmon as well, so dress the salad to your liking. I tend to go light on the dressing where others like a bit more. Just use what you like.
  7. Note: if you like more lemon like me you can squeeze the other half of the lemon. Once roasted it gets very sweet and adds a great flavor, but I always tell people to squeeze 1/2 first. You can always add more, but you can take it away. I prefer to squeeze both half, but that is up to you.
  8. Plating - Add a nice helping of the fennel spinach salad to the plate and top with one of the roasted salmon fillets. Top with a little of the vinaigrette over the salmon and garnish with the fresh dill (optional).
  9. Now my favorite is to serve this with some roasted potatoes. As you cook the salmon and fennel, you could also do some roasted new potatoes. Guess what ? No pans. Just a baking sheet with no clean up. My type of dinner. And that roasted lemon half if you don't use it on the salmon, you would squeeze that on the potatoes with salt and pepper which would be wonderful. ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 429.99 Kcal (1800 kJ)
Calories from fat 202.33 Kcal
% Daily Value*
Total Fat 22.48g 35%
Cholesterol 97.52mg 33%
Sodium 219.22mg 9%
Potassium 1243.22mg 26%
Total Carbs 8.02g 3%
Sugars 0.58g 2%
Dietary Fiber 3.33g 13%
Protein 46.1g 92%
Vitamin C 25.4mg 42%
Iron 1.6mg 9%
Calcium 79mg 8%
Amount Per 100 g
Calories 120.52 Kcal (505 kJ)
Calories from fat 56.71 Kcal
% Daily Value*
Total Fat 6.3g 35%
Cholesterol 27.33mg 33%
Sodium 61.45mg 9%
Potassium 348.46mg 26%
Total Carbs 2.25g 3%
Sugars 0.16g 2%
Dietary Fiber 0.93g 13%
Protein 12.92g 92%
Vitamin C 7.1mg 42%
Iron 0.4mg 9%
Calcium 22.1mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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