Cook the Book: 'Roast Salmon with Fennel, Parsley and Tomato

Name: Cook the Book: 'Roast Salmon with Fennel, Parsley and Tomato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 fennel bulbs, finely sliced; 1 teaspoon fennel seeds; 1 bunch Small of fresh flat-leaf parsley, coarsely chopped; 2 lemons, very thinly sliced; 8 servings Olive oil; 1 seven-pound whole salmon, scaled, cleaned and gutted; 8 servings Sea salt and freshly ground black pepper; 6 ripe tomatoes, roughly chopped

This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 198 calories, 6g of protein, and 16g of fat. If you have tomatoes, seven-pound salmon, lemons, and It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 400°F. Rub the salmon with a little olive oil; season inside and out with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Salmon

Dry Seasoning Rub

Equipment you will use

Oven

Toss the fennel, tomatoes, parsley, and lemon together with a splash of olive oil and a pinch of salt. Stuff salmon with as much of this mixture as will fit, pile the rest of it in a roasting pan; sit salmon on top of it.

Ingredients you will need

Olive Oil

Tomato

Parsley

Fennel

Salmon

Lemon

Salt

Equipment you will use

Roasting Pan

Drizzle salmon with some more olive oil; sprinkle with the fennel seeds, and bake 45 minutes. Allow salmon to rest 10 minutes before serving. Eat with a few spoonfuls of the juicy lemony fennel and tomatoes cooked underneath the fish.

Ingredients you will need

Fennel Seeds

Olive Oil

Tomato

Fennel

Salmon

Fish

Equipment you will use

Oven

Equipment

Oven

Roasting Pan

Ingredients

Servings:

fennel bulbs, finely sliced 1teaspoon

fennel seeds 1bunch

Small of fresh flat-leaf parsley, coarsely chopped 2

lemons, very thinly sliced 8servings

Olive oil 1

seven-pound whole salmon, scaled, cleaned and gutted 8servings

Sea salt and freshly ground black pepper 6

ripe tomatoes, roughly chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.