Grilled Salmon with Roasted Fennel and Tomatoes

Gluten Free
Dairy Free
Very Healthy
Health score
100%
Grilled Salmon with Roasted Fennel and Tomatoes
45 min.
4
410kcal

Suggestions


Indulge in the delightful flavors of our Grilled Salmon with Roasted Fennel and Tomatoes, a dish that perfectly balances health and taste. With a health score of 100, this recipe is not only gluten-free and dairy-free but also packed with nutrients, making it an ideal choice for anyone looking to enjoy a very healthy meal.

Imagine succulent salmon fillets, grilled to perfection, paired with the aromatic sweetness of roasted fennel and juicy plum tomatoes. This dish is a feast for the senses, offering a vibrant medley of colors and flavors that will impress your family and friends. The combination of fresh lemon juice and ground coriander adds a zesty kick, enhancing the natural flavors of the ingredients.

Ready in just 45 minutes, this recipe serves four, making it perfect for a cozy family dinner or a casual lunch gathering. With only 410 calories per serving, you can savor every bite without any guilt. The caloric breakdown reveals a healthy balance of protein, fats, and carbohydrates, ensuring you stay energized throughout the day.

Whether you're a seasoned cook or a kitchen novice, this dish is easy to prepare and will elevate your culinary skills. So fire up the grill and get ready to enjoy a delicious, wholesome meal that celebrates the best of fresh ingredients!

Ingredients

  • pound fennel bulbs cored quartered
  • 0.1 teaspoon ground coriander 
  • tablespoons juice of lemon fresh
  • 0.3 cup olive oil extra-virgin
  • large plum tomatoes halved lengthwise
  • 24 ounce salmon fillet ()
  • servings salt and pepper freshly ground
  •  thyme sprigs 

Equipment

  • bowl
  • baking sheet
  • oven
  • grill
  • aluminum foil
  • grill pan

Directions

  1. Preheat the oven to 37
  2. On a rimmed baking sheet, toss the fennel with 2 tablespoons of the olive oil and season with salt and pepper. Scatter the thyme sprigs over the fennel, cover with foil and bake for 15 minutes. Uncover and bake for about 15 minutes longer, until almost tender. Season the tomatoes with salt and pepper and add them to the baking sheet, cut side down.
  3. Bake for 15 minutes, or until the tomatoes are soft and the fennel is golden brown.
  4. Transfer the fennel and tomatoes to a platter and pour the roasting juices on top; discard the thyme sprigs.
  5. Light a grill or preheat a grill pan. In a small bowl, combine the lemon juice, 2 tablespoons of the olive oil and the coriander; season with salt and pepper.
  6. Coat the salmon fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the salmon over a medium-hot fire until lightly charred and just cooked, about 4 minutes per side.
  7. Serve the salmon with the roasted fennel and tomatoes and pass the lemon dressing at the table.

Nutrition Facts

Calories410kcal
Protein34.81%
Fat54.02%
Carbs11.17%

Properties

Glycemic Index
32
Glycemic Load
2.82
Inflammation Score
-9
Nutrition Score
34.55086931975%

Flavonoids

Eriodictyol
1.59mg
Hesperetin
1.09mg
Naringenin
0.53mg
Apigenin
0.04mg
Luteolin
0.47mg
Kaempferol
0.06mg
Myricetin
0.08mg
Quercetin
0.65mg

Nutrients percent of daily need

Calories:410.04kcal
20.5%
Fat:24.68g
37.97%
Saturated Fat:3.66g
22.87%
Carbohydrates:11.49g
3.83%
Net Carbohydrates:7.04g
2.56%
Sugar:6.28g
6.97%
Cholesterol:93.55mg
31.18%
Sodium:331.16mg
14.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.79g
71.58%
Vitamin B12:5.41µg
90.15%
Selenium:62.9µg
89.86%
Vitamin K:84.24µg
80.23%
Vitamin B6:1.5mg
75.06%
Vitamin B3:14.49mg
72.45%
Potassium:1464.67mg
41.85%
Phosphorus:413.69mg
41.37%
Vitamin B2:0.7mg
41.2%
Vitamin C:26.62mg
32.26%
Vitamin B5:3.16mg
31.63%
Vitamin B1:0.42mg
28.08%
Copper:0.54mg
27.21%
Folate:84.39µg
21.1%
Vitamin E:2.95mg
19.65%
Magnesium:77.69mg
19.42%
Fiber:4.45g
17.79%
Manganese:0.33mg
16.71%
Vitamin A:784.41IU
15.69%
Iron:2.62mg
14.58%
Zinc:1.45mg
9.64%
Calcium:87.37mg
8.74%
Source:My Recipes