Ingredients for Tuscan Salmon 1
- salt (to taste)
- 1/2 teaspoon lemon pepper
- 1 (1 pound) salmon fillet
- 4 tablespoons olive oil
- 1/2 cup thinly sliced fennel bulb
- 2 cloves garlic, minced
- Sun Dried Tomato
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 2 ounces goat cheese, crumbled
- nonstick cooking spray, as needed
- 1/2 cup cherry tomatoes, halved
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How to Make Tuscan Salmon 1
- Preheat oven to 400°F (200°C).
- Lightly coat a shallow baking dish (approximately 8x8 inches) with nonstick cooking spray.
- Place one 1-pound salmon fillet, skin side down, in the prepared baking dish.
- Season the salmon generously with salt and 1/2 teaspoon lemon pepper.
- Drizzle 2 tablespoons olive oil over the salmon.
- Set aside.
- In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.
- Add 1/2 cup thinly sliced fennel bulb and 2 cloves minced garlic to the skillet. Sauté until tender, about 5 minutes.
- Remove from heat and stir in 1/2 cup cherry tomatoes (halved), 1 tablespoon chopped fresh dill, and 1 tablespoon fresh lemon juice.
- Pour the fennel-tomato mixture evenly over the salmon in the baking dish.
- Bake for 15-20 minutes, or until the salmon flakes easily with a fork.
- Sprinkle 2 ounces of crumbled goat cheese over the salmon and bake for an additional 5 minutes.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
7g
Fat
18g
Carbs
2g
