Honey Ginger Salmon and Roasted Fennel
ChefRhonda PlataDifficultyBeginnerIn this easy sheet pan recipe, you'll roast the fennel first, then add the salmon for the last ten minutes. To make the salmon even more flavorful, marinate it for at least 15 minutes in the honey-ginger-oil mixture before cooking.
Servings 1
Net Carbs
- Amount Per Serving
- Calories 322
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 13g5%
- Dietary Fiber 7g29%
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
Add the fennel to the baking sheet and toss with half of the oil. Bake for 20 minutes.
Meanwhile, whisk together the remaining oil, honey, ginger, and sea salt. Brush the mixture onto the salmon.
Add the salmon to the baking sheet along with the fennel and bake for another ten minutes, or until the salmon flakes apart with a fork. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
Add the fennel to the baking sheet and toss with half of the oil. Bake for 20 minutes.
Meanwhile, whisk together the remaining oil, honey, ginger, and sea salt. Brush the mixture onto the salmon.
Add the salmon to the baking sheet along with the fennel and bake for another ten minutes, or until the salmon flakes apart with a fork. Enjoy!
