High in Healthy Fats

Oven Salmon with Fennel and Oranges

with dill and honey
4.666665
Average: 4.7 (3 votes)
(3 votes)
Oven Salmon with Fennel and Oranges

Oven Salmon with Fennel and Oranges - Fine anise and citrus notes provide variety

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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
458
calories
Calories

Healthy, because

Even smarter

Nutritional values

The aromatic fennel convinces with abundant folate (folic acid) as well as iron - a good combination for blood formation. In addition, the essential oils can relieve abdominal cramps and thus help with menstrual cramps.

Outside the fennel season, you can also enjoy the oven salmon with orange, dill and honey with other vegetables: For example, thin hokkaido squash wedges, pointed cabbage wedges or thin slices of beet work well.

1 serving contains
(Percentage of daily recommendation)
Calorie458 kcal(22 %)
Protein33 g(34 %)
Fat25 g(22 %)
Carbohydrates24 g(16 %)
Sugar added9 g(36 %)
Roughage5 g(17 %)
Vitamin A0 mg(0 %)
Vitamin D5.7 μg(29 %)
Vitamin E4.9 mg(41 %)
Vitamin K7.9 μg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin20 mg(167 %)
Vitamin B₆1 mg(71 %)
Folate151 μg(50 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.1 μg(5 %)
Vitamin B₁₂5.9 μg(197 %)
Vitamin C70 mg(74 %)
Potassium1,301 mg(33 %)
Calcium91 mg(9 %)
Magnesium69 mg(23 %)
Iron0.9 mg(6 %)
Iodine9 μg(5 %)
Zinc0.4 mg(5 %)
Saturated fatty acids5.5 g
Uric acid24 mg
Cholesterol87 mg
Complete sugar24 g

Ingredients

for
4
Ingredients
2 roots Fennel
2 organic lemons
2 Oganic oranges
22 ozs salmon fillets
4 Tbsps honey
3 Tbsps olive oil
salt
peppers
How healthy are the main ingredients?
Fennelhoneyolive oilsalt

Preparation steps

1.

Line an overhanging baking dish with baking paper. Clean and wash the fennel bulbs, set aside the green for garnish, cut the rest into narrow wedges.

2.

Rinse 1 lemon and both oranges hot, rub dry and cut into slices. Layer roof tiles alternately with fennel wedges in a baking dish. Rinse salmon fillet under cold water, pat dry and place on top.

3.

Halve remaining lemon, squeeze the juice and whisk with honey and olive oil, season with plenty of salt and pepper and pour over fish. Loosely cover with the overhanging baking paper. Cook in a preheated oven at 175 °C / 350 ˚F for about 25-30 minutes.

4.

Remove oven salmon, roughly chop and arrange in a bowl with fruit slices and fennel wedges, drizzle with a little juice from the dish and top with fennel greens.