This one really struck me because of the combination of flavors… fennel, mustard, lemon. Sounds bright and fresh, like it would just explode on my tongue when I tasted it.
The recipe is simple and quick to make: always a plus when you are pressed for time (and who isn’t, right?).
Pair this with risotto-style barley & asparagus.
Give this one a try tonight and tell me how you like it in the comments below.
From Clean Eating Magazine
Serves: 2, prep time: 10 minutes, total time: 20 minutes
- 2, 5-oz center-cut boneless, skin-on salmon fillets
- 1 ½ tsp extra-virgin olive oil
- Zest of ½ lemon (chop your zest after grating it for a finer texture and more intense flavor)
- 1 tsp fennel seeds or anise seeds
- 1 tsp mustard seeds
- Pinch each sea salt and fresh ground pepper
- Preheat oven to 450 degrees. On a small baking sheet turned upside down, place a sheet of foil. Place salmon skin side down on foil. Drizzle oil over salmon and sprinkle with zest, fennel seeds, mustard seeds, salt and pepper. (Make ahead: Prepare salmon through Step 1 earlier in the day, then cover and refrigerate until ready to bake).
- Using the baking sheet to help you, slide foil and fish directly onto oven rack. Bake for 10 to 12 minutes, until opaque in center. Using the baking sheet, carefully slide salmon and foil out of oven. Remove and discard skin.
Per serving (1 fillet): Calories 143, Total Fat 8g, Saturated Fat 1g, Unsaturated Fat 6g, Carbs 1g, Fiber .5g, Sugars 0g, Protein 15g, Sodium 91mg, Cholesterol 39mg.