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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 350F.Trim the leafy fronds from the fennel and set aside. Cut the fennel bulbs in half then cut each halt into 3 wedges. | 2. Cook in boiling salted water for 10 mins then drain well. | 3. Chop the fennel fronds roughly then mix with the parsely and lemon zest. | 4. Spread the drained fennel over a shallow ovenproof dish than add the tomatoes. | 5. Drizzle with olive oil then bake for 10 minutes | 6. Nestle the salmon among the veg, sprinkle with lemon juice then bake for 15 more mins until the fish is just cooked. | 7. Scatter over the parsley, zest and fennel leaves and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	2			-	-	-	-
flat leaf parsley	2	tablespoons	chopped	151.3	0.0	33.66	0.85
lemon	1			1.2808	0.4116	0.0486	0.0132
cherry tomato	6	ounces		151.3	0.0	33.66	0.85
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salmon fillet	2			1287.4696	0.0	179.8831	57.4828
black olive	6			151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.