Roast Salmon & Fennel

Raw fennel has an aroma of aniseed, but once cooked it actually tastes very sweet and goes great with fish.

Fennel is a great winter veg which has a very low calorie content, large amounts of fibre, zero cholesterol and very little fat.  Plus it looks like a heart and is great for the heart, so what’s not to love?

Serves 2 / calories per meal = 350 cals

Macros per serving:

  • FAT – 21g
  • CARBS – 18g
  • PROTEIN – 27g

Ingredients:

  • 2 salmon fillets
  • 1 bell pepper (any colour roughly chopped)
  • 1 fennel bulb, roughly chopped
  • 1 red onion, quartered and peeled apart
  • 1 clove garlic, finely sliced
  • 40g cherry tomatoes
  • 1 tsp marjoram
  • juice of ½ lemon
  • Salt & pepper
  • 1 tsp Lucy Bee coconut oil (melted)

How to prepare:

  1. Pre-heat oven to 170c fan / 190 electric / gas mark 5
  2. Add the fennel, onion, garlic, bell pepper, and tomatoes to a baking dish, drizzle over the coconut oil, sprinkle with the marjoram, season with salt and pepper then roast in the preheated oven for 20 mins.
  3. After 20 mins, add the salmon on top then roast for a further 10 mins.
  4. Serve with a squeeze of lemon juice over the lot.

Enjoy.

 

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