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Lemon Dill Salmon with Fennel and Potatoes
Flaky lemon dill salmon is roasted over potatoes and fennel to make a simple delicious healthy meal. Quick enough for a weeknight meal but special enough for date night!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course, Seafood
Cuisine:
American
Servings:
2
servings
Calories:
507
kcal
Author:
Alicia S.
Ingredients
For the Salmon
2
salmon filets
about 4 ounces each
1
teaspoon
olive oil
1/2
teaspoon
sea salt
1
tablespoon
fresh dill
chopped
2
slices
of lemon
cut in half
For the Vegetables
2-3
bulbs of fennel
cut into thick slices
1
pound
potatoes
cut into wedges
2
tablespoons
olive oil
2
teaspoons
sea salt
1
teaspoon
freshly ground black pepper
Instructions
Preheat the oven to 400 degrees F.
In a 9x13 baking dish, toss the potatoes and fennel with olive oil, salt, and pepper.
Bake for 30 to 35 minutes, tossing halfway through, until the edges have turned lightly browned.
Meanwhile, prepare the salmon by coating each piece with olive oil. Then top with salt, dill, and lemon slices.
Place the salmon on top of the vegetables and bake for 8 to 12 minutes depending on the thickness of your salmon filets.
Notes
The salmon is considered done when you press down on the top and it feels firm and begins to flake apart.
Nutrition
Serving:
1
serving
|
Calories:
507
kcal
|
Carbohydrates:
47
g
|
Protein:
28
g
|
Fat:
24
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
14
g
|
Cholesterol:
62
mg
|
Sodium:
3016
mg
|
Potassium:
1888
mg
|
Fiber:
8
g
|
Sugar:
2
g
|
Vitamin A:
188
IU
|
Vitamin C:
57
mg
|
Calcium:
92
mg
|
Iron:
4
mg