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For this simple baked salmon recipe, just order the right size whole salmon from your grocery store or fish market and have them clean and scale it. You can also use two smaller fish (1 to 2 pounds each) and reduce the roasting time by about 10 minutes. If you like, you can opt for other species, such as striped bass, snapper or tilapia.

David Bonom
Source: EatingWell Magazine, November/December 2017


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring, until starting to soften, 1 to 2 minutes. Reduce heat to medium and add fennel and 1/4 teaspoon salt; cook, stirring occasionally, until tender and lightly browned, 6 to 8 minutes. Add garlic; cook 1 minute more. Remove from heat and let stand for 5 minutes.

  • Place fish on the prepared baking sheet. Rub the inside with the remaining 1 tablespoon oil and season with the remaining 1 3/4 teaspoons salt and pepper. Fill the cavity with lemon slices and the fennel mixture.

  • Roast the fish until it flakes easily with a fork, 30 to 35 minutes. Let stand 10 minutes before serving. Garnish with the reserved fennel fronds and more lemon slices, if desired. Remove the fish from the bones to serve.

Nutrition Facts

231.1 calories; protein 30.6g 61% DV; carbohydrates 5.6g 2% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 1.8g; fat 9.1g 14% DV; saturated fat 1.9g 9% DV; cholesterol 70.2mg 23% DV; vitamin a iu 585.1IU 12% DV; vitamin c 11.6mg 19% DV; folate 27.1mcg 7% DV; calcium 79.8mg 8% DV; iron 1.1mg 6% DV; magnesium 49.1mg 18% DV; potassium 709.4mg 20% DV; sodium 406.1mg 16% DV.


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