Oven-Poached Salmon with Vegetables

Name: Oven-Poached Salmon with Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 59 milliliters julienne-cut carrot; 158 milliliters dry white wine; 158 milliliters fat-free, less-sodium chicken broth; 118 milliliters thinly sliced fennel bulb (about 1 small bulb); 1 garlic clove, minced; 118 milliliters diced green bell pepper; 118 milliliters diced red bell pepper; 680 grams salmon fillets (about 1 inch thick); 1 teaspoons salt; 6 thyme sprigs

Oven-Poached Salmon with Vegetables might be just the main course you are searching for. This recipe makes 4 servings with 295 calories, 35g of protein, and 11g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic clove, julienne-cut carrot, thyme sprigs, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Combine first 5 ingredients in a large skillet; bring to a simmer over low heat. Cover and cook 5 minutes. Stir in wine and bell peppers. Cook 1 minute; remove from heat.

Ingredients you will need

Bell Pepper

Wine

Equipment you will use

Frying Pan

Sprinkle fillets with salt and black pepper.

Ingredients you will need

Salt And Pepper

Place fillets, skin sides up, over vegetable mixture in pan. Cover with lid; wrap handle with foil.

Ingredients you will need

Vegetable

Wrap

Equipment you will use

Aluminum Foil

Frying Pan

Bake at 325 for 15 minutes or until fish flakes easily when tested with a fork. Discard skin and thyme sprigs. Arrange fillets and fennel mixture on individual plates; drizzle with cooking liquid.

Ingredients you will need

Fresh Thyme

Fennel

Fish

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Aluminum Foil

Ingredients

Servings:

0teaspoons

freshly ground black pepper 59milliliters

julienne-cut carrot 158milliliters

dry white wine 158milliliters

fat-free, less-sodium chicken broth 118milliliters

thinly sliced fennel bulb (about 1 small bulb)1

garlic clove, minced 118milliliters

diced green bell pepper 118milliliters

diced red bell pepper 680grams

salmon fillets (about 1 inch thick)1teaspoons

salt 6

thyme sprigs

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks 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 Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.