Name: Fennel & Meyer Lemon-Stuffed Salmon
Prep time: 30 min
Total time: 60 min
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 2 large shallots, thinly sliced; 1 large fennel bulb, halved, cored and thinly sliced, fronds reserved for garnish; 2 teaspoons kosher salt, divided; 3 cloves garlic, minced; 1 5- to 6-pound whole salmon, cleaned, scaled and fins clipped; 1 teaspoon ground pepper; 3-4 lemons, preferably Meyer lemons, thinly sliced, plus more for garnish

Fennel & Meyer Lemon-Stuffed Salmon

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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.

By David Bonom

Updated on October 27, 2017

Prep Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hr

Servings:

Yield:

12 servings

Nutrition Profile:

Low-Calorie Low Carbohydrate Dairy-Free Egg Free Gluten-Free Nut-Free Soy-Free Omega-3

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Ingredients

3 tablespoons extra-virgin olive oil, divided
2 large shallots, thinly sliced
1 large fennel bulb, halved, cored and thinly sliced, fronds reserved for garnish
2 teaspoons kosher salt, divided
3 cloves garlic, minced
1 5- to 6-pound whole salmon, cleaned, scaled and fins clipped
1 teaspoon ground pepper
3-4 lemons, preferably Meyer lemons, thinly sliced, plus more for garnish

Directions

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 (per serving)

231	Calories
9g	Fat
6g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 4-5 oz. fish
Calories 231
% Daily Value *
Total Carbohydrate 6g	2%
Dietary Fiber 1g	5%
Total Sugars 2g
Protein 31g	61%
Total Fat 9g	12%
Saturated Fat 2g	10%
Cholesterol 70mg	23%
Vitamin A 585IU	12%
Vitamin C 12mg	13%
Folate 27mcg	7%
Sodium 406mg	18%
Calcium 80mg	6%
Iron 1mg	6%
Magnesium 49mg	12%
Potassium 709mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.