Roasted Salmon With Fennel and Lime

THE SEATTLE TIMES
9Ingredients
45Minutes
320Calories

Ingredients

US|METRIC
  • 2 limes
  • 1 teaspoon 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

    320Calories
    Sodium20% DV490mg
    Fat31% DV20g
    Protein47% DV24g
    Carbs3% DV10g
    Fiber16% DV4g
    Calories320Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol60mg20%
    Sodium490mg20%
    Potassium720mg21%
    Protein24g47%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber4g16%
    Sugars1g2%
    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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