Roast Salmon and Vegetable Tacos

Name: Roast Salmon and Vegetable Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons black pepper; 2 larges fennel bulbs; 8 smalls flour tortillas; 59 milliliters fresh cilantro, roughly chopped; 8 cloves garlic, peeled and halved; 1 pint grape tomatoes; 2 teaspoons kosher salt; 1 lemon, thinly sliced; 59 milliliters olive oil; 680 grams salmon fillets, skinless

Roast Salmon and Vegetable Tacos might be just the Mexican recipe you are searching for. Watching your figure? This dairy free and pescatarian recipe has 617 calories, 42g of protein, and 29g of fat per serving. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. Only Head to the store and pick up pepper, fennel bulbs, salmon fillets, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It works well as a main course. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Heat oven to 400 F.

Equipment you will use

Oven

Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper.

Ingredients you will need

Fennel

Tomato

Garlic

Pepper

Lemon

Salt

Cooking Oil

Equipment you will use

Baking Pan

Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes. Season the salmon with the remaining salt and pepper.

Ingredients you will need

Salt And Pepper

Fennel

Salmon

Spread

Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Frying Pan

Remove and discard the lemon before serving.Just before the salmon and vegetables are done, wrap the tortillas in foil and place them in the oven for 5 minutes. Using a fork, flake the salmon into chunks. Divide the salmon and vegetables among the tortillas.

Ingredients you will need

Vegetable

Wrap

Salmon

Lemon

Equipment you will use

Aluminum Foil

Oven

Sprinkle with the cilantro.

Ingredients you will need

Cilantro

Add a dollop of sour cream, if desired.

Ingredients you will need

Sour Cream

Equipment

Ingredients

Servings:

1teaspoons

black pepper 2larges

fennel bulbs 8smalls

flour tortillas 59milliliters

fresh cilantro, roughly chopped 8cloves

garlic, peeled and halved 1pint

grape tomatoes 2teaspoons

kosher salt 1

lemon, thinly sliced 59milliliters

olive oil 680grams

salmon fillets, skinless

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.