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Prep Time: 12 Minutes Cook Time: 18 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From a recipe card picked up in a grocery store. Ingredients:
1/2 teaspoon kosher salt |
1/4 teaspoon lemon pepper |
4 salmon fillets |
4 tablespoons olive oil |
1 fennel bulb, chopped |
2 garlic cloves, minced |
1/4 cup sun-dried tomato, chopped |
2 tablespoons fresh dill, chopped |
1/3 cup lemon juice |
2 tablespoons goat cheese |
Directions:
1. Preheat oven to 400 F (204 C). Lightly coat a shallow baking dish with nonstick cooking spray. Place the fish, skin side down, in the dish. Sprinkle fish with salt and lemon pepper; drizzle with 2 tbsp of the oil. Set aside.
2. Heat the remaining oil in a skillet over medium-high heat. Add the fennel and garlic and saute until tender, about 5 minutes. Remove from heat and stir in the tomatoes, dill and lemon juice. Pour over salmon.
3. Bake 15 to 20 minutes or until the fish flakes with a fork. Sprinkle with goat cheese and bake 5 minutes.
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