4 Serves
45 Mins
Preheat your oven to 180°C. Trim the fennel fronds from the bulbs, setting the fronds aside for later use.
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PakistaniVitamin E
4 mg / 15 mgVitamin K
137 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
207 µg / 400 µgCalcium
221 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
148 mg / 420 mgPhosphorus
606 mg / 1,250 mgPotassium
1892 mg / 4,700 mgSodium
1728 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Cut the fennel bulbs in half and slice each half into three wedges. Boil the fennel wedges in salted water for 10 minutes, then drain thoroughly using a colander.
Roughly chop the reserved fennel fronds and combine them in a small bowl with the fresh parsley and lemon zest.
Arrange the drained fennel wedges in a shallow ovenproof dish and add the tomatoes. Drizzle with olive oil and bake for 10 minutes.
Nestle the salmon fillets among the vegetables, drizzle with lemon juice, and bake for an additional 15 minutes until the fish is cooked through. Scatter the prepared herb mixture over the top before serving.
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Saudi
Cypriot