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Roasted Salmon With Fennel and Lime
THE SEATTLE TIMES9Ingredients
45Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 limes
- 1 tsp. fennel seeds (lightly crushed using a mortar and pestle or the flat side of a knife)
- kosher salt
- freshly ground black pepper
- 4 skinless salmon fillets (6- to 8-ounce)
- 1 fennel bulb (large, with fronds)
- extra virgin olive oil (for drizzling)
- 6 fresh marjoram (or thyme sprigs)
- flaky sea salt (for serving)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium490mg20% |
| Potassium720mg21% |
| Protein24g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber4g16% |
| Sugars1g |
| Vitamin A4% |
| Vitamin C45% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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