Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 400°F | 2. 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. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes. | 3. Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. | 4. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving. | 5. Just before the salmon and vegetables are done, wrap the tortillas in foil and place them in the oven for 5 minutes. | 6. Using a fork, flake the salmon into chunks. Divide the salmon and vegetables among the tortillas. | 7. Sprinkle with the cilantro. Add a dollop of sour cream, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	2			-	-	-	-
grape tomato	1	pint		-	-	-	-
garlic clove	8		peeled halved	-	-	-	-
lemon	1		sliced	1.2808	0.4116	0.0486	0.0132
olive oil	1/4	cup		477.36	0.0	0.0	54.0
kosher salt	2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salmon fillet	24	ounces		965.6	0.0	134.912	43.111999999999995
flour tortilla	8			-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
cream			sour	-	-	-	-

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